🍄 Creamy Tagliatelle with Juicy Meatballs & Mushroom Gravy 😍
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~620 kcal
🛒 Ingredients:
For the Meatballs:
500g ground beef or mixed meat 🥩
1 egg 🥚
1 small onion, finely chopped 🧅
1 garlic clove, minced 🧄
2 tbsp breadcrumbs 🍞
Salt & pepper to taste 🧂
1 tsp mustard (optional)
Oil for frying 🛢️
For the Creamy Sauce:
200g mushrooms, sliced 🍄
1 tbsp butter 🧈
1 tbsp flour 🌾
250ml beef broth 🍲
150ml cream 🥛
1 tsp Worcestershire sauce (optional)
Salt & pepper to taste 🧂
Fresh parsley to garnish 🌿
For the Pasta:
300g tagliatelle (or any wide pasta) 🍝
Salt for boiling water 🧂
👨🍳 Instructions:
Cook the tagliatelle in salted water until al dente, then drain. For the meatballs, mix ground meat with egg, onion, garlic, breadcrumbs, seasoning, and mustard if using. Shape into small balls and fry in oil until browned on all sides, then remove and set aside. In the same pan, melt butter and sauté mushrooms. Stir in flour to make a roux, then slowly whisk in the beef broth. Add cream and bring to a gentle simmer. Season with salt, pepper, and Worcestershire sauce. Return the meatballs to the pan and let them cook in the sauce for about 10 minutes. Serve over pasta and sprinkle with fresh parsley.
💡 Tip:
You can swap beef broth for vegetable broth and use plant-based meatballs for a vegetarian version. Also great with egg noodles or fettuccine!