Tagliatelle with homemade meatballs in cocotte

Today I bring you a special recipe for tagliatelle with homemade meatballs, an ideal recipe to make in a cocotte, and with which we have launched the new meringue-coloured cocotte from Le Creuset . We make it Scandinavian style, which gives it a very tasty touch, you'll see.

There is nothing more delicious than some good handmade meatballs 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 one that doesn't take much work, and what's more, the whole family will be able to enjoy it.

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

Ingredients

For the meatballs:

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

For the pasta with white wine sauce and dill broth:

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

Le Creuset evolution meringue round cocotte

Elaboration

1. Preheat the oven to 200ºC. If using a fan, 180ºC.
2. 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.
3. Add the garlic and chopped mixed herbs and fry, stirring continuously, for another minute.
4. Once the onions have softened well, remove them from the heat and let them cool.
5. In a large bowl , place the minced pork, chopped parsley, dill, breadcrumbs and cooled onion mixture. Add a generous pinch of salt and some pepper before pouring in the egg.
6. Using a wooden spoon , mix all the meatball ingredients together. Do not overwork the mixture to prevent the meatballs from becoming tough.
7. Divide the mixture into 24 equal parts and round them until you have 24 equal balls. You can also form the meatballs using the meatball and croquette tongs .
8. Place the meatballs on a baking sheet 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 cocotte used to fry the onions (this will add extra flavor to the sauce).
10. Add the flour. Stirring continuously, allow the flour to cook for 2 to 3 minutes to form a paste.
11. Slowly add the broth, whisking continuously to prevent lumps from forming in the sauce. When the mixture thickens, add a little more broth. Repeat this until you have finished the ingredients for the sauce.
12. Mix the redcurrant jelly to sweeten with salt and pepper before removing the sauce from the heat.
13. Mix the herbs and cream together to finish the sauce. Place the meatballs in the sauce to keep warm while the pasta cooks.
14. Cook pasta according to package directions.
15. Once the pasta is cooked, drain it and put it in the cocotte with the meatballs and sauce.
16. Stir the pasta gently before serving. Enjoy these Scandinavian-inspired noodles with meatballs!