Swedish Meatball Pasta Bake

Meatballs:--
1¼ cups plain bread crumbs
4 tbsp butter
⅔ cup onion, finely chopped
2 tsp salt
½ tsp New York Cut pepper
½ tsp ground allspice
¼ tsp nutmeg
3 cloves of garlic, minced
⅔ cup milk
2 eggs
500 g ground beef
500 g ground pork
3 tbsp rice bran oil
Pasta:--
2 cups shell pasta
Sauce:--
6 tbsp butter
¼ cup plus 3 tbsp all-purpose flour
4 cups beef stock
½ cup water
1 tbsp SIDS HOT WORCESTER SAUCE
3 tbsp fresh parsley, finely chopped
½ cup heavy cream
1 tsp SIDS SALT & PEPPER

Meatballs: Add the bread crumbs to a large bowl and set aside.
In a frypan over medium heat, melt the butter. Add the finely chopped onion, salt, pepper, allspice and nutmeg then cook for about 5 minutes, stirring often. Add the minced garlic and cook for another 2 minutes. Turn the heat down to low/medium then add the milk. Stir everything together and bring it to a simmer.
Once the onion mixture has come to a simmer, pour it from the pan into the bowl of bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
In a separate extra large bowl, add the eggs and beat them. Add the ground beef, ground pork and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands)
Form about 30 balls and then chill them in the refrigerator for 30 minutes.
Heat oil in a large frypan. Add the meatballs in batches and cook until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier. Transfer the meatballs to a dish and set them aside.
Pasta: Cook the pasta al denté according to the directions on the box, drain and add to a 20 x 33 cm oven safe baking dish.
Sauce and Assembly: Preheat the oven to 190°C. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps)
Place the meatballs into the baking dish, nestling them into the pasta.
In a large frypan on medium heat, melt the butter. Add the flour, stirring constantly, for about 2 minutes. Stir in the beef stock, water, SIDS HOT WORCESTER SAUCE, SIDS SALT & PEPPER and bring it to a simmer, stirring often.
Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
Carefully pour the sauce over the meatballs and pasta then bake in the oven for 30 minutes.