Delicious creamy mafaldines -curly tagliatelle- with even more delicious, juicy meatballs in an easy dish for lovers of pasta. I assure you that everyone will love it and even those who do not have special "appeal" to paste products.
The cream cheese gives its unique creamy texture envision to this dish and makes it juicy and velvety.
Did I convince you? Then try it!
The cream cheese gives its unique creamy texture envision to this dish and makes it juicy and velvety.
Did I convince you? Then try it!
| work: 30′ | time: 1h:00′ | easy: |
Ingredients (4 servings)
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Soak the bread in water for a little time and then squeeze with your hands to leave the water. In a large bowl add the minced meat, the squeezed bread, egg, onion, 3 tablespoons from the oil, salt and freshly ground pepper. |
Stir kneading all the ingredients until smooth and is becoming a fluffy. If it is too dry, add one or two tablespoons of water. Put the mixture in the fridge for half an hour. |
We take a small amount of meat mixture and mold balls of medium size. Press them well on molding, so they will not disperse in frying. When you are done with the meat, add the remaining oil in the pan to burn and fry until golden. |
Remove the meatballs to a plate and set aside, you will need them later. |
Cream/Sauce
In the same pan, add the chicken broth, cream cheese and dill. Bring to a boil, stirring from time to time "scratching" with a wooden spatula the base of the pan (deglazing). |
After 4'-5', add the meatballs and let them boil for 10 minutes in the cream. Observe the cream to remain fluid, not too thick. Dilute accordingly with broth or water. |
At the same time boil the mafaldines al dente or as we like, in plenty of water with a teaspoon of salt. Drain and turn them in the pot which boiled. |
Add some of the white sauce and stir. Serve in every dish adding extra cream and meatballs. Sprinkle -optional- with paprika. |
