You are here: Home » Recipes » Pasta with Meatballs and Mushrooms Pasta with Meatballs and Mushrooms Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 10 mins Cook 25 mins A fresh twist on the American favorite: Spaghetti and meatballs. PrintEmail Here's Pino Luongo's answer to American spaghetti and meatballs: A delicate dish of fresh pasta with small rounds of veal flavored with mushrooms, sweet peas and mintand no tomato sauce in sight. Pino suggests a short pasta here, but linguine also works well. Ingredients Meatballs:8 ounces ground veal1/4 cup freshly grated Parmigiano-Reggiano cheese1 large egg yolk1/2 cup unseasoned bread crumbs1 clove garlic, minced2 teaspoons chopped fresh flat-leaf parsley1/2 teaspoon coarse salt1/2 teaspoon freshly ground black pepper1/4 cup olive oilSauce and Spaghetti:2 tablespoons olive oil, plus more for drizzling (optional)1 medium onion, chopped12 ounces white button mushrooms, sliced 1/2 inch thick1/2 teaspoon kosher salt1/2 teaspoon Coarsely ground black pepper1 1/2 cups fresh sweet peas or thawed tiny frozen peas1/2 cup vegetable broth6 fresh mint leaves1 1/2 pounds hot cooked, fresh or dried linguine (1/2 cup cooking liquid reserved)4 tablespoons unsalted butter1/4 cup freshly grated Parmigiano-Reggiano cheese Instructions To prepare meatballs, place meat in a large bowl; add cheese, egg yolk, bread crumbs, garlic, parsley, salt, and pepper. Mix gently. Roll into grape-sized portions. Heat 1⁄4 cup olive oil in a large skillet over medium heat. Working in batches, place meatballs in the pan, without crowding, and sauté until browned and crisp on one side, about 3 minutes. Flip and cook until other side is browned and crisp, about 2 minutes. Remove meatballs with a spatula and place on paper towels to drain. Repeat with remaining meat mixture. To prepare sauce, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add mushrooms, salt and pepper, and sauté 5 minutes. Add peas, toss, and cook 2 to 3 minutes. Add broth and mint and cook another 5 minutes. Add meatballs, toss well, cover and keep warm. Add cooked pasta to sauce. Add butter, cheese, and a few tablespoons of the reserved pasta cooking water, and heat over very low heat. Toss thoroughly, drizzling with more olive oil if desired. Recipe by Pino Luongo. Adapted from Two Meatballs in the Italian Kitchen (Artisan Books), copyright 2007 by Pino Luongo and Mark Strausman.