1 pound lean ground beef1 large egg1/2 cup grated caciocavallo or parmigiano1/3 cup soft breadcrumbs2 tablespoons chopped fresh flat leaf parsely1 clove garlic, mincedKosher salt and freshly ground black pepper8 cups of beef or chicken stock½ pound dry tagliatelle pasta, broken into piecesExtra virgin olive oilCaciocavallo for garnish
In a bowl, combine the beef, egg, caciocavallo, breadcrumbs, parsley, garlic, 1 teaspoon salt and ¼ teaspoon pepper. Make a small patty and cook. Let cool and taste for salt and pepper.
Break off small pieces and roll into the size of a hazelnut. Repeat to use all fo the beef mixture.
Bring the stock to a boil, add the meatballs and simmer 5 minutes. Add the pasta and cook until al dente. Serve immediately with a drizzle of olive oil and a sprinkling of cheese.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!