Meatballs and Bows
For the meatballs
500 gm 5% lean minced beef or pork
1 onion finely chopped
100 gm fine breadcrumbs
2 eggs beaten
2 cloves garlic crushed
handful fresh flat leaf parsley
Olive oil or fry light for cooking
Pinch of sea salt and couple of grinds of freshly ground black pepper corns
85 gm freshly grated parmesan cheese
For the sauce
Zest and juice of an unwaxed lemon
250 ml creme fraiche
Pinch of dried chilli
Two tablespoons of fresh parmesan cheese
Fresh ground black pepper
Handful ripped fresh flat leaf parsley to garnish
Cook pasta as per packet instructions
Place all the meatball ingredients into a large bowl. Get your hands into the mixture and mash it all about to evenly mix and tenderize. Roll the mixture into golf ball sized meatballs.
Wash hands well.
Drizzle or spray a frying pan with the oil and place the meatballs in the pan. Cook over a medium heat until browned and cooked through. Remove the balls and cover to keep warm and tender. Add the creme fraiche, lemon, chilli and parmesan to the remaining juices in the pan and cook over a medium heat until it starts to thicken. Add the meatballs back into the sauce and swish about to heat and cover with sauce.
Drain pasta well
Place meatballs and sauce over the pasta and garnish with parsley.