Pasta with Meatballs and Cream Sauce

Ingredients

• 600 g veal mince
• 1 tbsp capers
• 1 egg yolk
• 1 tbsp chives
• 1 tsp lemon zest (unprocessed)
• Salt
• Pepper (freshly ground)
• breadcrumbs (as needed)
• 500 ml meat broth
• 400 g wide pasta
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 100 ml whipping cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Place the mince in a bowl. Drain and chop the capers. Add the egg yolk and chives to the mince. Season with lemon zest, salt and pepper and mix well. Add breadcrumbs as needed. Shape small meatballs from the mixture.

2. 2.

   Bring the broth to a boil in a pot, add the meatballs and simmer gently for about 10 minutes, do not overcook.

3. 3.

   Cook the pasta in salted water until al dente.

4. 4.

   Sauté the shallot and garlic in hot butter in a pot until translucent. Sprinkle flour and stir in wine and a splash of broth (about 100 ml) to deglaze the meatballs. Bring to a boil, add cream and simmer for about 5 minutes until thickened. Blend with an immersion blender, season with salt and pepper. Remove the meatballs with a slotted spoon and briefly swirl them in the sauce.

5. 5.

   Drain the pasta and plate it. Spoon the meatballs over the sauce and sprinkle with parsley before serving.