Italian Meatballs with Zucchini Tagliatelle
Italian Meatballs with Zucchini Tagliatelle

Ingredients

Method

  • 250g lean beef mince
  • 1 onion, very finely chopped
  • 1 tsp dried Italian herbs
  • Splash of oil
  • 1 crushed garlic clove
  • 227g chopped tomatoes from a tin
  • 2 tbsp shredded basil leaves
  • For the Zucchini Tagliatelle
  • 2 zucchinis, trimmed and deseeded
  • Salt and pepper
  • In a bowl, mix the beef, half the onion, half the mixed herbs, and a pinch of salt and pepper. Form into 10 meatballs. Add a little oil to the pan and cook the meatballs for 7 minutes, turning to brown on all sides, then transfer to a plate.
  • Make your sauce by cooking the onion on a low heat for 3 minutes, then adding the garlic, stirring in the tomatoes, 300ml of water, and the remaining herbs and basil. Bring to a simmer, pop the meatballs into the pan, and cook for 20 minutes to thicken.
  • Make the zucchini tagliatelle by using a veg peeler to ribbon the zucchini. Cook in a pan of boiling salted water for 1 minute, then drain. Serve the meatballs and sauce on a bed of the zucchini, and enjoy!
30 mins
2 serving
This recipe pairs perfectly with the Mattias Riccitelli 'Hey Malbec' 2019 from Mendoza, Argentina.

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