Meatballs With Tagliatelle - cooking recipe

Ingredients

10.5 oz tagliatelle
1 lb ground beef
1 None small onion, peeled and finely diced
2 None small chili peppers, seeded and finely chopped
1 None egg yolk
2 tbsp breadcrumbs
1 tsp mustard
1 tbsp oil
1 None large zucchini, cut into small pieces
4.5 oz red and yellow cherry tomatoes
1 cup cream
1 cup vegetable stock
1-2 tsp cornstarch
4 tsp green pesto
1.75 oz Parmesan cheese, grated
1 bunch basil, coarsely chopped

Preparation

Cook the tagliatelle according to package directions and drain. Mix the beef with the onion, chili, egg yolk, breadcrumbs and mustard and knead the mixture well. Season to taste and form into about 16 small meatballs. Heat 1 tbsp of oil in a large frying pan and fry the meatballs for about 8 minutes, turning as necessary. Remove the meatballs from the pan.
In the same pan, saute zucchini and tomatoes, season to taste and pour in the cream and the vegetable stock. Bring to a boil and simmer for several minutes. Mix the cornstarch with a little water until smooth and add it to the sauce. Stir in the pesto.
Combine tagliatelle, meatballs and sauce. Stir well and simmer. Add the basil and serve sprinkled with Parmesan.