Butterfly Pasta and Mini Meatballs

I am not a big Pasta eater because I'm not fond of marinara, but I love this cheesy pasta.  The little mini meatballs make it even better.

Butterfly Pasta and Mini Meatballs

2 cups butterfly pasta
2 Quarts water
1 tsp. salt

Bring water to boil and add salt.  Add the pasta.  Boil Pasta in the salted water until it is tender.  Butterfly Pasta is a thick pasta and will take a little longer than regular pasta.  You want it almost done when you take it off the heat. 

Mini Meatballs: 
1 lb. lean ground beef
1 egg
1/2 cup finely minced Ritz Crackers
1 tsp. Oregano
1 tsp. Italian Seasonings
1 tsp. salt
1 Tbsp. ground pepper
1/2 small onion, finely diced

Place all ingredients in a bowl and mix well with your hands.  Form into small meatballs (about the size of a quarter) and place them into a deep skillet over medium heat.  Brown, turning so that all sides get done.  Remove to a paper towel and drain well.

Wipe the hamburger juices from the skillet with a paper towel and put it back on a low heat. 

Add 2 Tbsp. butter
2 tsp. minced garlic
1 Tbsp. lemon juice. 
Grate in 1 tsp. lemon rind (optional)
1/2 cup evaporated milk

Add the pasta to the skillet and toss until it is all coated.  Put the mini meatballs into the pan and toss gently to mix.  Turn off the heat and cover with 2 cups Gruyere Cheese.  Cover with the lid of the skillet and allow the cheese to melt.

Serve immediately.  Enjoy!