Pappardelle and Meatballs

Succulent beef and pork meatballs in a rich tomato and red wine sauce, served with wide pappardelle pasta ribbons.

Dinner Beef Pork Main Course Pasta Meatballs

Estimated Nutrition

Calories

1053.1

kcal / serving

4212.4 kcal total

Carbs

104g

per serving

416 g total

Fat

49.2g

per serving

196.8 g total

Protein

48.6g

per serving

194.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

Cheese

grated, for serving

GrainsCereals

White Breadcrumbs

fresh

500

Pappardelle

Liquids

Red Wine

Meat

slice

Streaky Bacon

chopped

250

Beef Mince

250

Pork Mince

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Parsley

chopped, or other herbs like oregano, thyme or sage

OilsFats

Olive Oil

5 tbsp converted to ml

Vegetables

piece

Onion

large, finely chopped

piece

Tomato

roughly chopped

400

Chopped Tomato

canned

Method

Stir in breadcrumbs and herbs, then set aside half the mixture in a bowl.

Blend the remaining mixture with beef and pork mince, then stir in the egg yolk.

Shape the meat into small balls and brown them in the casserole for 10 minutes.

Remove meatballs, return reserved onion mixture to the pan, and deglaze with red wine.

Heat olive oil in a casserole over low heat and soften onions with bacon and seasoning.

Add fresh and tinned tomatoes with 400ml water and bring to a boil.

Return meatballs to the sauce and simmer for 15 minutes while cooking the pasta.

Combine the pasta and meatballs and serve with grated cheese.