Get the pot going with boiling water for pasta. I add salt for flavor.

While waiting for water to boil, I mix ground pork with italian seasoning, salt and pepper and 2 Tbs of water. Mix and form 1 inch meatballs. (Want them small so they cook faster)

Drizzle oil in large pan on med.-high heat. Cook meatballs until they are cooked all the way done. No pink wanted here. Remove meatballs to a plate or bowl. You should have added the pasta to the water by now and be stirring occasionally.

It should take 9-11 minutes for the pasta to cook. Mine was done in 10.

Once meatballs are out, I drained grease out of pan and started on sauce. Now if you want to get fancy, you can soften sliced mushrooms, green onions, and garlic in the same pan for 3-4 minutes before the sauce. My son does not like mushrooms and I did not have onions so on to the sauce.

In the same pan mix cream cheese, sour cream, beef concentrate, 1/4 cup reserved pasta water and 2 Tbs of butter. Stir bringing to a simmer a few minutes until thickened. Turn off heat and add salt and pepper to taste.

Add meatballs and pasta and toss to coate with sauce. Scoop into bowls and sprinkle with parm and red pepper flakes if wanted. Enjoy!