Creamy Meatball Pasta


  1. Mix the pork together with the garlic, allspice, lemon zest and a good pinch of salt and pepper. Roll into 24 little meatballs.
  2. Heat the oil a large non-stick frying pan over a medium heat and add the onion. Cook, stirring occasionally, for 5-6 minutes until soft.
  3. Meanwhile, get the pasta onto cook in a large pan of boiling salted water for 8-10 minutes or as directed until al dente. Drain the pasta and set to one side.
  4. Chuck the meatballs into the pan with the onion and cook, shaking the pan occasionally, for 3-4 minutes to get a little colour on them. Pour in the wine and cook for 1-2 minutes to burn off the booze and then cover, reduce the heat to low and cook for 5-6 minutes or until the pork is cooked through.
  5. Pour the cream into the pan with the meat balls and add the cheddar, mustard, tarragon, nutmeg and lemon juice. Mix well and then tip in the pasta. Mix everything together well and cook for 1-2 minutes until the pasta has soaked up all the sauce. Check to see if you need more salt or nutmeg and add according to your taste. I love nutmeg so I go quite heavy here. Divide between 4 bowls and serve immediately with your green salad.


Serves 4

500g pork mince (15-20% fat)
2 cloves garlic, crushed
1 tsp allspice
Zest and juice of ½ lemon
2 tbsp olive oil
1 onion, finely chopped
500g pappardelle
200ml white wine
200ml double cream
100g mature cheddar
2 tsp French mustard
A handful of finely chopped tarragon leaves
A good grating of nutmeg
Green salad to serve
Salt and pepper

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Adana Meatballs