Best strand of words in the history of ever.
I got this wild hair the other day when I came up with the idea for this recipe.
Me, “I want to make a creamy mustard butter sauce!”
Aaron, “A what?”
Me, “A creamy mustard butter sauce.”
Aaron, “Mustard with cream and butter?”
Me, “Yes! Over pork meatballs. And pasta.”
Aaron, “Does that work?”
Me, “DOES YOUR FACE WORK?”
Aaron, “First of all, no one says that. And, I guess mustard on brats is good, so why not in a sauce?”
Me, “DANCE, PUPPET, DANCE.”
But I’m not dramatic about it or anything.
So this is how it goes down: make your meatballs early in the day and let them sit as long as you want. If you don’t have the time for all that sittin’, you’re still a good person. They’ll be JUST AS GOOD.
The balls are simple – ground pork, garlic, salt, and parsley. That’s it. If you want to get freaky with them and add a bunch of other flavors, go ahead! I just prefer these herb-flecked and garlic-smooched.
You’ll saute the meatballs in a large pan until they brown all over. You don’t have to cook them ALLLLL the way through, as they’ll simmer in the butter mustard creamy bliss lake for a few minutes at the end. Just get them browned and sexy. Then remove them from the pan with GREAT force.
Let’s talk about this sauce! First of all, it’s REAL butter. Nothing weird or fake. Use the good stuff. Real butter forever.
Secondly, at this particular stage, I realize the sauce looks more like a gravy. Because it sort of was, until I really thinned it out with more milk, pasta water, and a bit of lemon juice (not included in the ingredient photo because I’m a dingbat of great proportions.)
You’ll start by melting a few Tbs. of butter. Once it starts to foam, add in a Tbs. of flour. Whisk it until it becomes a light brown roux. Then whisk in a couple Tbs. of stone ground mustard. Using stone ground will give you those unmistakable little brownish/yellowish dots in the sauce. I didn’t try this with regular American mustard or Dijon, but I can’t imagine it would be heinous.
Then stir in two cups of milk, and about a cup-ish of pasta water. OH, you’re boiling penne pasta while you’re making the sauce. You read my mind.
Keep stirring until the sauce is the thinness or thickness that you dig. Somewhere between OMG and HOLD ME.
Add the meatballs back and let ’em simmah.
And that’s it! Once the meatballs have had a chance to cook through (maybe five more minutes), place a few on top of a mound of penne, and drizzle with the buttery, mustard-y creamy sauce straight from the pearly gates.
More parsley on top because you like pretty things in life.
This makes a FABULOUS meal with unexpected elegant flavors. But simple enough to swing on a school night.
Make make MAKE.
p.s There’s butter in that thar sauce.
(This post is definitely in partnership with REAL BUTTER. But all ramblings and butter snarfings are totally my own. We coo?)