Meatballs With Tagliatelle Recipe | Food

Date Published:: 30/11/2007

Meatballs with tomato pesto tagliatelle is a delicious and filling pasta dish. The meatballs are super tasty with garlic and basil, while the pasta has a flavoursome tomato pesto sauce. A little taste of Italy - fantastico!

Serves 4-6
Takes 35 minutes to make

Nutritional Information

Per serving:
842kcals
32.4g fat (6.2g saturated)
45.4g protein
98.4g carbs
4g sugar
0.3g salt

Ingredients

50g pine nuts
500g lean beef steak mince
2 garlic cloves, crushed
2 shallots, finely chopped
Good handful of fresh basil leaves, chopped
500g tagliatelle pasta
5 tbsp sun-dried tomato pesto

Method: How to make meatballs with tagliatelle

1. Preheat the oven to 200°C/ fan180°C/gas 6. Line a large baking tray with baking paper.

2. Put the pine nuts into a dry, non-stick pan and toast over a high heat for 1-2 minutes, tossing continuously, until golden brown. Spill onto a chopping board and leave to cool slightly. Chop roughly and set aside.

3. Put the mince in a large bowl and season well. Add the pine nuts, garlic, shallots and basil. Use your hands to squeeze the mixture together, then roll into about 24 walnut-sized balls. Place on the lined tray and bake for 15 minutes, until cooked through.

4. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. Drain, reserving some of the liquid. Return the pasta to the pan and stir in the pesto and a little of the reserved liquid. Season, toss the meatballs into the pasta and serve.