Three Cheese Meatball Pasta

• 3/4 pounds, 2-18 ounces, weight Ground Pork
• 3/4 pounds, 2-18 ounces, weight Ground Beef
• 3/4 pounds, 2-18 ounces, weight Ground Chicken
• Pepper
• Worcestershire Sauce
• 1/2 cups Finely Chopped Spinach
• 1 clove Garlic, Grated
• Chicken Bouillon (the Kind That Comes In Powder Not Cubes)
• All-purpose Flour
• 1- 1/2 cup Vegetable Oil
• 1 cup Finely Chopped Bacon
• 2 cups Chopped Mushrooms
• 7 Tablespoons Butter Or Margarine
• 4 Tablespoons All-purpose Flour
• 1 cup Water
• 1/2 cups Milk
• 3 sprigs Cilantro
• 1 cup Cream
• 3 cloves Garlic
• Salt And Pepper, to taste
• 1 pinch Cumin
• 1/2 cups Grated Manchego Cheese
• 1/2 cups Grated Parmesan Cheese
• 1/2 cups Grated Chihuahua Cheese
• 1 bag Pasta Of Your Choice (500gr)

1. Get a deep pot almost full of water and drizzle a bit of olive oil or canola oil.
2. Also add salt to the water.
3. Get it to a boil and add your pasta.
4. Let it boil until it is al-dente, then drain and set aside in the same pot with a little water so it wont dry up too much.
5. You need three bowls and a plate for the flour, a couple of tablespoons just to get the surface of the plate covered.
6. In one of the bowls, place the pork and mix it with pepper, a few dashes of Worcestershire sauce and a pinch of the bouillon; incorporate well (I recomend using your hands for the mixing of the meats and the making of the meatballs, but that is just me).
7. Then make little meatballs about 1.5cm in diameter, cover lightly with the flour and place in another plate.
8. In another bowl mix the beef with the chopped spinach, pepper and a pinch of the bouillon; repeat meatball making process.
9. In the last bowl mix the chicken,grated garlic, pinch of bouillon and pepper.
10. Again repeat the meatball making process.
11. In a shallow pan heat the vegetable oil.
12. Once hot, fry the bacon until crisp.
13. Set aside.
14. In the same pan, lower the flame and add a few meatballs at a time.
15. You dont want the oil too hot because it will burn the outside of the meatball but leave the inside raw.
16. Once the meatballs are browned but not charred, remove from the oil and let drain a bit.
17. In a blender, place the milk, cilantro, cream, garlic and a pinch of pepper; liquefy until it is all incorporated.
18. Set aside.
19. In a larger pan or pot, melt 4 tablespoons of butter and add the 4 tablespoons of flour to make a roux.
20. Once that is done, add the cup of water and cook until it is about to boil, then add the liquefied mixture and the cumin.
21. Taste and add more salt if needed or a pinch of the bouillon.
22. Bring that to a boil.
23. Then add the cheeses, whisking so that the cheeses melt and incorporate into the sauce.
24. After you have whisked the cheeses and incorporated them into the sauce, add the bacon and mushrooms; let it come to a boil.
25. Then add the meatballs and stir them into the sauce.
26. Add the pasta and stir gently, covering all the pasta with the sauce.
27. Add the remaining 3 tablespoons of butter and gently stir it all together.
28. And that is it, you are done!
29. You can serve it with garlic bread, a salad or anyway you want.
30. Enjoy!

weight ground pork, weight ground beef, weight ground chicken, pepper, worcestershire sauce, spinach, clove garlic, chicken, flour, vegetable oil, bacon, mushrooms, butter, allpurpose, water, milk, cilantro, cream, garlic, salt, cumin, manchego cheese, parmesan cheese, cheese, pasta of

Taken from tastykitchen.com/recipes/main-courses/three-cheese-meatball-pasta/ (may not work)