PARSLEY MINCE BALLS IN CREAMY CHEESE SAUCE
INGREDIENTS
- 500g minced beef
- 1 onion, finely chopped
- 1 egg, lightly beaten
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
- 1 cup ( 70g ) stale breadcrumbs plain flour
- oil for deep-frying
- 375g tagliatelle pasta
- 60g butter
- 300ml carton cream
- 2 cups ( 160g ) grated fresh parmesan cheese
- 1/4 cup chopped fresh parsley, extra
PARSLEY MINCE BALLS IN CREAMY CHEESE SAUCE METHOD:
Combine mince, onion, egg, paste, sauce, parsley, and breadcrumbs in a bowl; mix well. Shape 3 level teaspoons into a ball, toss lightly in flour; shake off excess flour. Repeat with the remaining mixture.
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Deep - fry meatballs in hot oil until well browned and cooked through, drain on absorbent paper; keep warm. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain.
Melt butter in the pan, stir in cream and cheese, and stir, without boiling, until the sauce is heated through. Remove sauce from heat, stir in extra parsley and meatballs, and serve over pasta.
Serves 4.
Note: Meatballs can be made a day ahead. The sauce is best made close to serving.
Storage: Covered, in refrigerator.
Freeze: Meatballs suitable.
Microwave: Pasta suitable.
Also Read:. WARM BEEF AND WALNUT SALAD
