Radiatori With Meatball And Cheesey Cream Mushroom Sauce

 

After more than six months living in Japan, I started venturing beyond neighborhood moving out of my comfort zone a little. I like to drop-by at supermarket or grocery shop that I have not been to. Awhile ago, we visited a shop selling mainly alcohol and imported goods glad to find some SEA goods there. At least, I know where to get the ingredients I need next time.

And, I found this interesting pasta all the way from Italy it is labelled as Radiatori on the package. The price was affordable, I grabbed a packet without second thought. Cooked this pasta the next day, my boys simply loved it and they asked for more. This pasta is not only good for creamy sauce but it is also good for chilled pasta with just olive oil and some seasonings.

  

Ingredients (3-4 servings):
Meatball

• 80 g minced pork
• 120 g minced beef
• 1/2 tsp 4-epice (French spice mix)
• Some chopped rosemary
• 2 tbsp beef and veggie stock (liquid type)
• Salt
• Pepper

Sauce:

• 2 tbsp butter/olive oil
• 1 medium size onion, finely diced
• 1-2 clove garlic, chopped
• 150g button mushroom, chopped or sliced (add more if desired)
• 2 tbsp all-purpose flour
• Chopped parsley
• 2 slices cheddar cheese
• Salt
• Pepper
• Beef and veggie stock
• Milk

Other:
Pasta,cooked (following the instruction on the packet)
Broccoli (optional)
Parmesan cheese (for topping, optional)


Method:

1. For meatball, combine all ingredients in a mixing bowl. Mix in same direction until the side of bowl becomes sticky/gooey (the meatball will hold its shape better when frying). Cover with plastic wrap and marinate for at least 30 minutes. Meanwhile, prepare ingredients for the sauce.
2. To shape meatball, hold some mince mixture in a palm, make a "O" shape with thumb and pointer fingers, then squeeze some mixture through "O" and scrap off with a spoon and goes straight to the hot oil. Fry on medium heat till they are browned slightly or well done. Drain oil and set aside.
3. For sauce, heat a pot on low heat. Drop in butter and onion, saute till onion caramelized. Add in garlic and mushroom, saute till liquid has evaporated. Add in all-purpose flour, mix well and cook till translucent. Add in about one cup of stock/water, bring to a boil. 
4. Add in parsley, cheese and meatballs. Cook for a minute or two. Add in desired amount of milk to obtain consistency of sauce as preferred. Add salt and pepper to taste, bring to a boil on low heat. Ready to serve with pasta. Enjoy! 

Cook's notes:

1. I did not use fresh cream but added all-purpose flour to thicken the sauce. If using cream, omit the flour and remember to adjust the amount of stock/water and milk.
2. Flour can also be added together with milk, mix flour well with milk then add into sauce.