Tagliatelle with homemade meatballs in cocotte
Today I bring you a special recipe for noodles with homemade meatballs, an ideal recipe to make in a cocotte, and with which we have premiered the new Le Creuset meringue colored cocotte . We do it in the Scandinavian style, with which we give it a touch of the tastiest, you'll see.
There is nothing richer than good meatballs made by hand and cooked with a touch of white wine, fresh dill broth and parsley. It is an easy recipe to make, ideal for those days when you want to make a different dish but that does not bring you a lot of work, and also, you will be able to enjoy it with the whole family.
One of the things I like the most about this recipe is that it is made in a cocotte. The Le Creuset cocotte is ideal for preparing an infinity of different dishes. What do you say, do you fancy these classic Scandinavian-style noodles? I assure you that they are delicious. Hands to the kitchen!
For the meatballs:
- 1 tablespoon butter
- 1 large onion finely diced
- 1 large garlic clove cut very small
- 1 tablespoon dried mixed herbs
- 700 g minced pork
- 15g fresh parsley, finely chopped
- 15g dill, finely chopped
- 100g breadcrumbs
- Sea salt and ground black pepper
- 1 free-range egg, lightly beaten
For the pasta with white wine sauce and dill broth:
- 50g of butter
- 100g of flour
- 100 ml of white wine
- 750 ml of chicken broth
- 40 g currant jelly
- Sea salt and ground black pepper
- 10g fresh parsley, finely chopped
- 10g fresh dill, finely chopped
- 100 ml of cooking cream
- 750g of fresh pasta
Cocotte round meringue evolution Le Creuset
- Preheat the oven to 200ºC. If you use a fan at 180ºC.
- Melt the butter in the cocotte over medium heat. Add the finely chopped onion and fry gently for 4 to 5 minutes until the onions begin to soften.
- Add the minced garlic and mixed herbs and fry, stirring continuously, for another minute.
- Once the onions have softened nicely, remove them from the heat and allow them to cool.
- In a large bowl , place the pork mince, chopped parsley, dill, breadcrumbs, and cooled onion mixture. Add a generous pinch of salt and a little pepper before pouring in the egg.
- With a wooden spoon , mix all the ingredients for the meatballs. Don't overwork the mixture to prevent the meatballs from getting tough.
- Divide the mixture into 24 equal parts and round them until you have 24 equal balls. You can also form the meatballs with the help of the meatball and croquette tongs .
- Place the meatballs on a parchment-lined baking sheet. Bake them for 15 to 18 minutes, until you see that the meatballs are a little toasted on the outside.
- Let's prepare the sauce. Melt the butter in the cocotte used to fry the onions (this will add extra flavor to the sauce).
- Enter the flour. Stirring continuously, let the flour cook for 2-3 minutes to create a paste.
- Slowly add the broth, whisking continuously to prevent lumps in the sauce. When the mixture thickens, add a little more broth. Repeat this until you finish with the ingredients for the sauce.
- Mix the red currant jelly to sweeten with the salt and pepper before removing the sauce from the heat.
- Mix the herbs and cream to finish the sauce. Place the meatballs in the sauce to keep them warm while the pasta cooks.
- Cook pasta according to package directions.
- Once the pasta is cooked, drain it and put it in the cocotte with the meatballs and the sauce.
- Stir the pasta gently before serving. Now you can enjoy these noodles with meatballs inspired by Scandinavian cuisine!
Qué pinta tan rica! Una duda, se podría sustituir la gelatina de grosella por una salsa de frutos rojos? Muchas gracias!