Philadelphia meatball pasta

Meatballs in a Philadelphia cream cheese sauce served over pasta.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Ingredients

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• 300 g spaghetti
• 300 g ready-made meatballs
• 1 dessertspoon sunflower oil
• 1 large onion, finely chopped
• 150 g Philadelphia Original
• 2 teaspoon wholegrain mustard or 1 teaspoon English mustard
• 75ml beef stock

Method

1. Fry the meatballs in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
2. Add the onion to the frying pan and cook gently for several minutes to soften the onions.
3. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted then stir in the meatballs.
4. Meanwhile drain the pasta and divide between pasta bowls.
5. Top with the meatballs and spoon over the Philly sauce to serve.

Recipe source

• The Philadelphia recipe website

See also

Other recipes using Philadelphia Original cream cheese:

• Philadelphia dauphinoise potatoes
• Philadelphia meatball pasta
• Philadelphia breakfast muffins
• Easy Philadelphia cheesecake
• Philadelphia spiced lamb
• Philadelphia smoked salmon party crackers
• Philadelphia scallops with sweet ginger and lime
• Philadelphia vanilla ice cream
• Philadelphia jacket potatoes with chicken mustard and honey
• Philadelphia asparagus and parma ham quiche
• Philadelphia cream cheese, sundried tomatoes and capers over spaghetti
• Philadelphia cream cheese, sundried tomatoes and capers over spaghetti (V)

Recipe review

Meh!

2/5 Not the greatest meatball sauce. Jerry, aka Chef (talk)

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