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Spiced Meatballs with Tagliatelle

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Ingredients

Adjust Servings:
Sauce
1 medium size grated carrot
1 rib diced celery
1 medium size diced onion
splash white wine vinegar
750g Passata
handful fresh basil rough chopped
to season salt and pepper
for frying butter
Meatballs
500g beef & pork mince
2 cloves garlic crushed
1 tsp pesto
3 tbsp flatleaf parsley finely chopped
50g grated parmesan
1 tsp chilli flakes
1 tsp onion powder
1 tsp smoked paprika
120g breadcrumbs
to season salt and pepper
1 beaten egg
3 tbsp for frying olive oil
600g tagliatelle
grated to serve parmesan

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Spiced Meatballs with Tagliatelle

Features:
  • Mild
Cuisine:

Mouth watering homemade spiced meatballs and tagliatelle from heaven! A firm favourite in my home! Always a crowd pleaser!

  • 1 hour 15 minutes
  • Serves 6
  • Medium

Ingredients

  • Sauce

  • Meatballs

Directions

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Grate the carrots, dice the celery and onion, heat a little butter in a fry pan and fry until the onions are translucent. In the meantime place the passata in a large pan on a low heat, add the carrots, celery, onions, fresh basil, a splash of white wine vinegar, salt and pepper.

Place the mince in a bowl with the crushed garlic, pesto, parsley, parmesan, chilli flakes, onion powder and smoked paprika.

Now add the breadcrumbs, salt, pepper and beaten egg and mix throughly by hand.

(If it seems too wet add some more breadcrumbs or if too dry add a little more egg.)

Roll the mixture into 3 cm balls by hand pop them on to a clean tray (that fits in your fridge) cover and put the tray into the fridge for about 15 minutes.

Using the fry pan from earlier heat the olive oil and sear the meatballs until browned all over in batches, when done transfer them to the sauce to finish cooking, leave the sauce on a low simmer and cook for 30 minutes.

When your ready cook your tagliatelle.

Serve your tagliatelle with the meatballs and top with grated parmesan!

If you wish to you can make this recipe in a slow cooker!

Enjoy!

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Shelly

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