Spaghetti and meatballs recipe with lemon and cream.
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spaghetti and meatballs recipe
for the meatballs:
- 7 oz minced lean beef 200 gr
- 1/2 lemon grated zest
- 1 egg
- 1/2 shallot
- 1,8 oz breadcrumbs 50 gr
- 1/2 handful parsley
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
for the pasta:
- 10-14 oz linguini pasta 300-400 gr
- 1 oz heavy cream 30 gr
- 1 lemon zest
- ½ glass good quality white wine I used Greco di Tufo
- 3.4 oz heavy cream 100 ml
- 1 pinch cayenne pepper
- 1 tablespoon chopped parsley
- 1 tablespoon grated parmesan cheese
Grind together breadcrumbs, parsley and shallot. Place them in a bowl and add all the other ingredients. Mix well (hands or wood spoon).
Shape into tiny meatballs (1-1.5 inchs/3-4 cm diameter).
Put the pasta water to boil.
Melt the butter in a large pan (low/medium heat). Add the grated lemon zest (keep a teaspoon for final garnishing) and stir. Add the wine, stir and wait until the alcohol smell is almost completely gone.
Add the meatballs and pan-fry them. Stir now and then, until golden brown and lightly toasted. Don’t let all the liquid evaporate until the meatballs are almost completely cooked. Eventually lower the heat.
Add heavy cream and a pinch of cayenne. Mix and let thiken for 1-2 minutes. Turn off the heat.
Cook the pasta “al dente” (2 minutes before the package directions), drain it and add it to the pan. Sautee 1-2 minutes.
Serve the pasta hot. Sprinkle it with fresh parsley leaves, grated parmesan and grated lemon zest. Don't add too much parmesan, or it will cover the other, delicate flavors.
enjoy your spaghetti and meatballs!