Pasta - Sausage Meatballs in a Mustard Cream Sauce
This is a recipe created by the marvellous Nigel Slater and it appears in his wonderful new book – Eat. Like all great meatball dishes you can play around with the idea – adjusting quantities, ingredients to suit your taste / mood. This was my attempt and I was pleased with the result – it is a different way to cook them – and simple yet succulently appealing to the senses.
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Ingredients
- 6 good pork sausages – skins removed
- Olive oil
- 500 ml beef stock – or you could use chickn stock for a lighter flavour
- Tbsp Dijon mustard
- A little chopped rosemary
- A crushed clove of garlic
- A little grated lemon zest
- 250 ml double cream
- 400 gm pappardelle
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Put the sausage meat in a mixing bowl and stir in the rosemary, lemon zest and crushed garlic. Shape into small balls – I got 16 decent balls, slightly smaller than a table tennis ball. But you can make them smaller if you fancy.Cook the balls in the olive oil over a moderate heat until evenly browned.
Step 2
Get rid of any excess fat, then pour in the stock. Bring to the boil and let it reduce a little. Add the cream and stir in, plus the mustard. Season with a little salt and a bit more pepper. Continue to cook for about 15 or 20 minutes, stirring gently every now and then.
Step 3
Remove the balls to a warm plate with a slotted spoon.Turn the heat up under the sauce and let it reduce a little. It will not thicken though.
Step 4
Pop the meatballs on a plate of warm pappardelle and pour over the velvety sauce.
You could miss out the cream and stock altogether and just pan fry the balls in olive oil then add butter and lemon juice to the pan juices at the end, pouring these over the balls and pasta. Tis up to you!
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