Meatball Tagliatelle With Gorgonzola And Spinach Sauce - cooking recipe

Ingredients

2 None onions, finely diced
1 lb mixed ground beef and pork
1 tbsp breadcrumbs
1 None egg
2 tsp Dijon mustard
2-3 tbsp oil
1 lb tagliatelle
1 1/2 tbsp butter
3 tbsp all-purpose flour
1 cup vegetable stock
1 cup milk
3 oz gorgonzola cheese, chopped
1/3 lb baby leaf spinach
1 None lemon, zested
1 pinch grated nutmeg

Preparation

For the meatballs, mix together 1 onion, ground meat, breadcrumbs, egg and mustard and season. Form into 24 small meatballs. Heat 2-3 oil in a large frying pan and cook the meatballs, working in batches if necessary, for 6-7 mins, until cooked through. Remove from the pan and keep warm.
Cook the pasta in a pot of boiling, salted water for 10-12 mins, until tender.
Meanwhile, heat the butter in a saucepan, add 1 onion and saute for 3-4 mins. Sprinkle with flour then gradually stir in the stock and milk. Bring to a boil and simmer, stirring for 3-4 mins. Add the gorgonzola, spinach, lemon zest and nutmeg and continue to simmer for 3-5 mins. Drain the pasta, toss with the sauce then fold in the meatballs. Divide between 4 bowls then serve.