Parmesan Meatballs with Saffron Pasta and Alfredo Sauce
Makes enough for: 2 people
Ingredients
For the meatballs:
for the alfredo sauce:
- 25 g butter
- 25 g flour
- 125 mls ream
- 125 mls milk
- 50 g parmesan cheese, grated
- salt and freshly ground black pepper to season
- 5 mls mustard powder
Method
For the meatballs:
- Preheat the oven to 190° Celsius
- Mix together all the ingredients well, but do not overwork
- Shape into golf sized meatballs
- Spray an oven proof dish with cooking spray
- Bake for 20 minutes to cook through or 15 minutes if you prefer your meat on the rare side
for the alfredo sauce:
- While the meatballs are baking, put your water on to boil for the pasta and start the sauce
- In a saucepan, melt the butter over medium heat
- Add the flour and stir to combine
- Cook for one minute
- Whisk in the cream and the milk
- Add the cheese and stir until it has melted
- Season and add the mustard powder
- Allow to simmer on a low heat
- Cook your pasta and drain – reserve half a cup of the pasta water
- Add the alfredo sauce to the pasta and toss through
- Loosen with the pasta water if you want to
- Serve together with the meatballs