The combination of meatballs and tagliatelle is more reminiscent of an Italian lunch. The cream is fantastic, an excellent combination with the addition of herbs marjoram, weed dill, parsley with the addition of dairy products: of sour cream, neutral cheese, Parmesan cheese. This cream can also serve as a topping for some salads or meat. Follow recipe.
Ingredients: simple, total time: 75 min, 4 serving
Meatballs:
1 onion/ finely chopped
500 g minced meat/ beef and pork
2 cloves of garlic/ finely chopped
1 little cube of butter/10 g
1 medium potato/ broiled and mashed
1 egg
1 flat teaspoon of each salt and pepper
1 teaspoon red ground pepper
1 teaspoon dry parsley
3 Tablespoons breadcrumbs
2 Tablespoon Olive oil EVO for frying
Side Dish Tagliatelle:
Tagliatelle noodles with egg
water
1/2 teaspoon salt
1 Tablespoon Olive oil EVO
Sauce:
1 Tablespoons butter/ room temperature/10 g
2 flat Tablespoon flour
300 ml beef broth
120 ml sour cream or cooking cream
2 Tablespoon Philadelphia neutral cheese
2 teaspoon soy sauce
salt and black pepper to taste
1 Tablespoon weed dill
fresh or dry parsley/ finely chopped
2 flat Tablespoon Parmesan cheese/ grated / optional
For Sprinkle:
Parmesan cheese/ grated
Preparation:
Prepare all ingredients in description above.
Meatballs:
Cut the peeled potatoes into small cubes, cook for about 27 minutes. Drain well from the water, then mash well with a fork to avoid lumps.
Stir all the ingredients for the meatballs by hand, except olive oil, while wearing clean gloves. The mixture must be compact. When it's done, leave it in the fridge for about 30 minutes.
After the spinning time, make smaller balls, about 2.5–3 cm., and arrange them on a plate.
Pour a little olive oil into the pan, fry them for about 7 minutes on all sides until they are well browned and put them aside. Clean the pan of dirt and leave the fat. Now make a sauce.
Sauce:
In the same pan, make the sauce.
Put the 1 little cube butter to melt at a slightly moderate temperature. After that, add the flour, stir for about a minute, do not let it become brown. Immediately after that, add the beef broth and stir constantly until you get a compact mixture without lumps.
Simmer until the mixture becomes thick. Reduce the heat, add soy sauce and 1 teaspoon of marjoram. Stir the ingredients well. Cook about 3 minutes.
Remove the pan from the heat, add sour cream mixed with neutral cheese, parsley, fried meatballs, weed dill and season with salt and pepper to taste, and stir well.
Put it back on the stove and cook on slightly moderate heat for about 5–7 minutes, stirring occasionally. Remove from heat. Now prepare the noodles.
Tagliatelle:
Pour water into a deep pan, add salt and 1 tablespoon of oil, wait for the water to boil. Add the tagliatelle and cook for about 7–8 minutes. Strain the ingredients well in a colander.
Processing:
Turn on the heat again, add the tagliatelle to the sauce and the meatballs, mix them well. Add 2 tablespoon of Parmesan cheese, stir well for about a minute and turn off the heat. Serve in deep plates with chopped parsley. Buon appetito!
NOTE: In the last and final work, you are not obliged to add Parmesan cheese and parsley, if you don't want to. To me, the sauce is much nicer with that addition.
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