Cook the fettuccine in boiling salted water according to package instructions. Drain and set aside.

Chop the onion finely and cut the asparagus into bite-sized pieces.

In a bowl, mix the ground meat with a pinch of salt and pepper. Form into small meatballs.

Heat olive oil in a pan over medium heat. Sauté the meatballs until browned on all sides. Remove and set aside.

In the same pan, sauté the onion and asparagus until softened. Add the canned corn cream and water, stirring to combine.

Return the meatballs to the pan and simmer for 5-7 minutes until cooked through.

Stir in the heavy cream and adjust seasoning with salt and pepper. Add the cooked fettuccine and toss to coat.