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 meringue-colored cocotte from Le Creuset . We do it in the Scandinavian style, with which we give it a very tasty touch, you'll see.

There is nothing better than 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 that does not bring you much 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 infinite number of different dishes. What do you say, do you fancy these classic Scandinavian-style noodles? I assure you they are delicious. Let's get to the kitchen!

Ingredients

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
• 15 g 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 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
• 750 g of fresh pasta

Round cocotte evolution meringue Le Creuset

Elaboration

1. Preheat the oven to 200ºC. If you use a fan at 180ºC.
2. Melt the butter in the cocotte 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 them from the heat and allow them to 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 a bit of pepper before pouring in the egg.
6. With a wooden spoon , mix all the meatball ingredients. Do not overwork the mixture to avoid making the meatballs tough.
7. Divide the mixture into 24 equal parts and round them until you get 24 equal balls. You can also form the meatballs with the help of the meatball and croquette tongs .
8. Place the meatballs on a parchment-lined baking sheet . Bake them for 15 to 18 minutes, until you see that the meatballs are slightly toasted 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. Enter the flour. Stirring continuously, allow the flour to cook for 2-3 minutes to create a paste.
11. Slowly add the broth, whisking continuously to avoid lumps in the sauce. When the mixture thickens, add a little more broth. Repeat this until you finish the ingredients for the sauce.
12. Mix the red currant jelly to sweeten with the salt and pepper before removing the sauce from the heat.
13. Mix the herbs and 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 cocotte with the meatballs and the sauce.
16. Stir pasta gently before serving. Now you can enjoy these noodles with meatballs inspired by Scandinavian cuisine!