A delightful pasta dish featuring tender meatballs in a creamy ranch sauce, perfect for a comforting meal.
Combine the ground pork, Parmesan cheese, egg, bread crumbs, ranch seasoning mix, black pepper, and salt in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about 1.5 inches in diameter.
Use a small scoop to ensure uniform size for even cooking.
Place the meatballs on a greased baking sheet and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until fully cooked.
Check the internal temperature of the meatballs to ensure they reach 165°F (74°C).
Cook the fettuccine according to the package instructions, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
In a skillet, melt the butter over medium heat, then add the heavy cream and black pepper. Cook until slightly thickened, about 5-7 minutes.
Stir constantly to prevent the cream from scorching.
Stir in the Parmesan cheese and cook for an additional 2-3 minutes until melted.
Add the cheese gradually to ensure it melts smoothly.
Add the cooked meatballs to the skillet and coat them with the sauce.
Gently toss the meatballs to avoid breaking them.
Serve the meatballs and sauce over the cooked fettuccine, garnished with fresh chives.
Serve immediately for the best flavor and texture.
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