Pasta with Gratin Meatballs and Creamy Sauce

Pasta with Gratin Meatballs and Creamy Sauce 
Preparation time: 45 minutes
Serves: 4

 Ingredients
For the meatballs
400g ground meat (beef or chicken, depending on preference)
1 egg
50g breadcrumbs
40g grated Parmesan cheese
2 cloves chopped garlic
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
For the creamy sauce
30g butter
2 cloves chopped garlic
250ml single cream
60g grated Parmesan cheese
1/2 teaspoon nutmeg
Salt and pepper to taste
For the pasta and topping
300g spaghetti
100g grated mozzarella cheese
1 tablespoon Chopped Fresh Parsley Soup
 Preparation
 Meatball Preparation
In a bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, paprika, salt, and pepper.
Shape into walnut-sized balls and set aside on a plate.
Heat the olive oil in a skillet and brown the meatballs over medium heat, about 5 minutes per side. They should be golden brown on the outside but still tender on the inside. Set aside on a plate.
 Creamy Sauce Preparation
In the same skillet, melt the butter, then add the chopped garlic and sauté for a few seconds.
Pour in the single cream and heat over low heat. Then add the grated Parmesan cheese and nutmeg. Mix well until smooth. Season with salt and pepper.
 Cook the Pasta
While the sauce simmers, cook the spaghetti in a large pot of boiling salted water, following the package instructions. Drain and toss directly with the creamy sauce.
 Assemble and Gratin
Arrange the sauce-coated pasta in an ovenproof dish or leave it in the skillet if ovenproof.
Spread the meatballs on top and sprinkle with grated mozzarella cheese.
Broil for 5 minutes, until the cheese is melted and lightly browned.
 Serve and Finish
Sprinkle with freshly chopped parsley for a touch of freshness.
Serve immediately, piping hot!  Tips and Storage
Cooking tip: For ultra-soft meatballs, you can add a tablespoon of milk to the meat mixture.
For a spicy touch: Add a pinch of Espelette pepper to the sauce to spice up the dish.
Storage: This dish can be stored for 2 days in the refrigerator in an airtight container. Reheat it in the oven at 160°C for 10 minutes or in a pan over low heat with a little cream to maintain its creaminess.