Wild Boar Meatballs & Pappardelle
Over a year ago
4,471 views
Ingredients
Accompaniment
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Description
This is tasty, satisfying and surprisingly cheap to make... best of all it's super quick!
Method
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1
1. Squeeze meat out of sausages and roll into small balls - 4 per sausage. Place on a plate and put into fridge to set.
2. Make pasta - leave aside until sauce is done.
3. Make basic tomato sauce and add any veg once sauce is nearly reduced to desired consistancy.
4. Fry meatballs in a little olive oil to get them started. Once they're golden all over and keep their shape, transfer with a slotted spoon into the sauce. Cook until completely done, to test, break one open, should be firm in the centre.
5. Bring a pan of salted water to the boil and add pasta, cook until done - keep testing until it's how you like it. Drain.
6. Add meatball/tomato sauce to pasta, give a bit of a mix and serve in large warm bowls with a sprinkle of freshly chopped basil and some parmasan.
Chef's Tips
If you're pressed for time, put the meatballs into the freezer to set for 5 minutes before you fry them, it makes a big difference. If you let them freeze accidentally, make sure they're fully defrosted before cooking though.
Tagged as veggie and vegan and gluten free as eggs can be substituted/left out of pasta, pasta made with buckwheat flour and veggie sausages can be used :D
You can buy pappardelle, it's not about £4 for 250g in Waitrose and takes 7 times longer to cook, seriously... just make it! Just basic flour and eggs're fine!
Goes well with a nice rich red wine or Ribena.
Hi everyone, can you let me know what you think of this recipe please? xXx