real-time-recipes

Spiced Meatballs, Tomato Butter Sauce and Fresh Pasta

November 01

This Spiced Meatballs dish offers a delightful blend of rich flavors and textures, making it perfect for a cozy dinner. It’s a spicy twist on the classic meatball, featuring easily accessible ingredients that will have you enjoying leftovers all week! The gremolata adds a refreshing touch, beautifully enhancing the flavour profile of the dish.

Serves 4
40 mins

Method

1. Firstly, mix together all the ingredients for the meatballs in a large bowl and season well with salt and pepper.
2. Roll into large, walnut sized balls and place onto a tray.
3. Now get a large sauté pan over a medium heat and add some oil. Add the meatballs and allow to brown.
4. Slice half of your tomatoes in half and leave the rest whole. When the meatballs are browned, nestle the tomatoes around the meatballs. Add the butter, and another pinch of oregano and chilli and leave everything to blip away on a low heat.
5. To make the gremolata, finely chop the basil and flat leaf parsley, the grate over the zest of a lemon and 1 garlic clove. Chop everything together until fine then season with salt and pepper. Get this mixture into a bowl and then slowly stir in the olive oil.
6. Finally, cook pasta in boiling, salted water.
7. Now, using tongs, transfer the cooked pasta to the pan with the sauce, pushing the meatballs to the side of the pan. Stir, adding pasta water if necessary to get a lovely, silky sauce.
8. Serve the meatballs and pasta, topped with gremolata and a few fresh basil leaves.

For the meatballs

8.5 oz minced beef2oz

8.5 oz minced pork

1.75 oz breadcrumbs

2 fl oz buttermilk

1.75 oz parmesan cheese, finely grated, plus extra to serve

2 cloves garlic, finely minced

1 tsp chilli flakes, plus extra

1 tsp dried oregano, plus extra

1 large free-range egg, lightly beaten

For the tomato butter sauce

8.8 oz cherry tomatoes

2.5 oz butter

12.5 oz fresh tagliatelle

For the gremolata

Handful of basil leaves

Handful of fresh flat leaf parsley

1 lemon, zested

1 garlic clove

For the meatballs:

250g minced beef

250g minced pork

50g breadcrumbs

60ml buttermilk

50g parmesan cheese, finely grated, plus extra to serve

2 cloves garlic, finely minced

1 tsp chilli flakes, plus extra

1 tsp dried oregano, plus extra

1 large free range egg, lightly beaten

For the tomato butter sauce:

250g cherry tomatoes

75g butter

350g fresh tagliatelle

For the gremolata: