Tagliatelle with veal meatballs, warm spices, and creamy white wine sauce

Try our tagliatelle with veal meatballs, infused with warm spices and paired with a creamy white wine sauce. This hearty and refined dish combines tender meatballs delicately flavored with cinnamon and nutmeg, with the smoothness of a rich sauce. Easy to prepare, this recipe is perfect for a cozy family dinner or a gathering with friends. Follow our step-by-step guide to create this perfect pairing of pasta and elegant flavors.

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Preparation 20 min
Servings 4
Level Débutant

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You can use a bit of cornstarch mixed with water if you want to thicken the sauce slightly.

Preparation steps

Prepare the meatballs

Step 1
In a large bowl, combine the ground veal, onion, garlic, egg, breadcrumbs, spices (cinnamon, nutmeg, ginger), salt, and pepper.
Mix thoroughly to achieve a uniform mixture.
Shape the mixture into medium-sized meatballs (about 4-5 cm in diameter).
Step 2
Heat olive oil in a large skillet over medium heat.
Brown the meatballs on all sides for 5 to 7 minutes, then remove them and set aside.

Prepare the sauce

Step 3
In the same skillet (without cleaning it), deglaze with white wine, scraping up any browned bits with a spatula.
Add mustard, honey, and a pinch of cinnamon. Mix well.
Stir in the heavy cream and let simmer over low heat for 5 minutes until the sauce slightly thickens.
Season with salt and pepper.

Finish the dish

Step 4
Return the veal meatballs to the skillet with the sauce and let simmer for an additional 5 minutes over low heat to coat and reheat them thoroughly.
Adjust seasoning if necessary.

Prepare the tagliatelle

Step 5
Meanwhile, cook the tagliatelle according to the package instructions.
Serve the meatballs coated in sauce over a bed of tagliatelle.

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Tagliatelle with veal meatballs, warm spices, and creamy white wine sauce

Ingredients

For the veal meatballs

For the sauce

To accompany

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