Noodles with homemade meatballs in a casserole

Today I’m bringing you a special recipe for tagliatelle with homemade meatballs, a recipe that’s perfect to make in a casserole, and with which we christened the the new meringue-colored casserole from Le Creuset. We make it the Scandinavian way, which gives it a delicious touch, you'll see.

There is nothing tastier than good handmade meatballs cooked with a touch of white wine, fresh dill stock and parsley. It's an easy recipe to make, ideal for those days when you want to cook something different but not too laborious, and besides, the whole family will be able to enjoy it.

One of the things I like most about this recipe is that it’s made in a casserole. The Le Creuset casserole is ideal for preparing countless different dishes. What do you say, do you fancy these noodles in classic Scandinavian style? I assure you they're delicious. Let's get cooking!

Ingredients

For the meatballs:

• 1 tablespoon of butter
• 1 large onion finely diced
• 1 large garlic clove minced very small
• 1 tablespoon of dried mixed herbs
• 700 g minced pork
• 15 g fresh parsley, finely chopped
• 15 g dill, finely chopped
• 100 g breadcrumbs
• Sea salt and freshly ground black pepper
• 1 free-range egg, lightly beaten

For the pasta with white wine and dill stock sauce:

• 50 g butter
• 100 g flour
• 100 ml white wine
• 750 ml chicken stock
• 40 g redcurrant jelly
• Sea salt and freshly ground black pepper
• 10 g fresh parsley, finely chopped
• 10 g fresh dill, finely chopped
• 100 ml cooking cream
• 750 g fresh pasta

Cocotte round evolution meringue Le Creuset

Method

1. Preheat the oven to 200ºC. If using fan, 180ºC.
2. Melt the butter in the casserole over medium heat. Add the finely chopped onion and gently fry for 4 to 5 minutes until the onions begin to soften.
3. Add the garlic and chopped mixed herbs and fry, stirring continuously, for another minute.
4. Once the onions have softened well, remove from the heat and let them cool.
5. In a large bowl, place the minced pork, chopped parsley, dill, breadcrumbs and the cooled onion mixture. Add a generous pinch of salt and a little pepper before pouring in the egg.
6. With a wooden spoon, mix all the meatball ingredients. Do not overwork the mixture to avoid tough meatballs.
7. Divide the mixture into 24 equal portions and shape into 24 equal balls. You can also form the meatballs using the meatball and croquette tongs.
8. Place the meatballs on a baking tray lined with parchment paper. Bake for 15 to 18 minutes, until the meatballs are slightly browned on the outside.
9. Let's prepare the sauce. Melt the butter in the the casserole used to fry the onions (this will add extra flavor to the sauce).
10. Add the flour. Stirring continuously, let the flour cook for 2 to 3 minutes to create a roux.
11. Slowly add the stock, whisking continuously to prevent lumps in the sauce. When the mixture thickens, add a little more stock. Repeat this until all the sauce ingredients are used.
12. Stir in the redcurrant jelly to sweeten, then season with salt and pepper before removing the sauce from the heat.
13. Mix in the herbs and the cream to finish the sauce. Place the meatballs in the sauce to keep warm while the pasta cooks.
14. Cook the pasta according to the package instructions.
15. Once the pasta is cooked, drain it and put it in the casserole with the meatballs and sauce.
16. Gently toss the pasta before serving. You can now enjoy these noodles with meatballs inspired by Scandinavian cuisine!