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.
-
Preparation 20 min
-
Servings 4
-
Level Débutant
Ingredients
For the veal meatballs
For the sauce
To accompany
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
Ustensils
Affiliate links
Tip
You can use a bit of cornstarch mixed with water if you want to thicken the sauce slightly.
Preparation steps
Prepare the meatballs
Prepare the sauce
Finish the dish
Prepare the tagliatelle
Your comments
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.
Tip
You can use a bit of cornstarch mixed with water if you want to thicken the sauce slightly.
Ingredients
For the veal meatballs
- Veal (Ground) : 500 grams
- Onion : 1
- Gousse d'ail : 1
- Breadcrumbs : 50 grams
- Milk : 50 milliliters
- Egg : 1
- Cinnamon : 1/2 teaspoon
- Nutmeg (Powder) : 1/4 teaspoon
- Ground ginger : 1/2 teaspoon
- Salt : 1 pinch
- Pepper : 1 pinch
- Olive oil : 2 tablespoons
For the sauce
- Whipping cream 30% : 200 milliliters
- Dry white wine : 100 teaspoon
- Old-Style Dijon Mustard : 1 tablespoon
- Honey : 1 teaspoon
- Cinnamon : 1 pinch
- Salt : 1 pinch
- Pepper : 1 pinch
To accompany
- Tagliatelle : 500 grams
Preparation steps
Prepare the meatballs
-
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). -
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
-
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
-
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
-
Meanwhile, cook the tagliatelle according to the package instructions.
Serve the meatballs coated in sauce over a bed of tagliatelle.