Spanish Meatball Tagliatelle
Get ready to fall in love with this Spanish Meatball Tagliatelle. Savoury meatballs simmered in a rich, aromatic tomato sauce that has a deliciously bold anchovy base, paired with silky tagliatelle. It’s quick, cozy, and full of flavour with a little Spanish flair and a touch of something extra!
Ingredients
- ¼ onion, grated
- 3 cloves garlic, grated
- 1 egg yolk
- 2 tbsp milk
- 30g fresh breadcrumbs
- 1 tbsp chopped coriander
- 1 teaspoon smoked paprika
- 1 tsp ground cumin
- ½ tsp oregano
- 250g ground beef
- 100g Spanish spiced chorizo
- Large handful chives, finely chopped
Sauce
- 50ml olive oil
- 1 onion, finely chopped
- 5 cloves garlic, grated
- 6 anchovy fillets, with some of their oil
- 2 tsp smoked paprika
- 400g tinned tomatoes
Step 1
Set the oven to 200°C and let it preheat.
Step 2: For the sauce
Heat the olive oil in a large pot, then add the onions, garlic, and anchovies. Cook for about 5 minutes until they’re lightly browned.
Step 3
Pour in the tinned tomatoes along with 200ml of water to rinse out the tin. Let it simmer for 30 minutes, or until the meatballs are done.
Step 4: Meatballs
Mix all the meatball ingredients thoroughly until everything is evenly combined.
Step 5
Shape the mixture into small balls and arrange them on a baking tray.
Step 6
Roast in the oven for 6–8 minutes, or until lightly browned. Then, add them to the tomato sauce and let it simmer.
Step 7
Cook the pasta in boiling water, then add 100ml of pasta water to the sauce to reach your desired consistency. Toss the pasta in the sauce and garnish with chives before serving.