1 pound ground sirloin
1 large egg, lightly beaten
1 cup chopped yellow onion, divided
3/4 cup panko crumbs
1/4 cup ketchup
1 tables Dijon mustard
1 tables Worcestershire sauce
2 1/2 teas Montreal steak seasoning
3 tables olive oil, divided
1 (15 oz) jar Alfredo sauce
1 cup heavy whipping cream
1/2 (16 oz) package linguine, cooked according to package directions
Garnish: grated Parmesan cheese, chopped fresh parsley

In a large bowl, stir together beef, egg, 1/2 cup onion, bread crumbs (if you don’t have panko, substitute with 1/2 cup Italian seasoned bread crumbs, such as Progresso brand),ketchup, mustard, Worcestershire and steak seasoning. Shape mixture into 1″ balls.
In a large skillet, heat 2 tables oil over medium heat. Add meatballs; cook, turning occasionally, until browned on all sides, about 5 minutes.
Reduce heat to medium-low; cover and cook until meatballs are done, about 10 minutes.
Meanwhile, in another large skillet, heat remaining 1 tables oil over medium heat. Add remaining 1/2 cup onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in Alfredo sauce and cream, and bring to a low boil. Add cooked pasta and gently toss together until heated through about 5 minutes. Serve meatballs over pasta mixture, Garnish with cheese and parsley.

Makes 4-6 servings