The Italian side of my family might well tut tut for suggesting pappardelle with Asian-influenced meatballs, but they’re a cracking good combination.
Sesame Pork Meatballs with Pappardelle Pasta
For the pork meatballs:
- 500g lean minced pork
- 4 spring onions, finely chopped
- 2 garlic cloves, chopped
- 100g fresh breadcrumbs
- 30g sesame seeds, toasted
- 2 tsp wholegrain mustard
- 3 tbsp oyster sauce
- 1 egg, beaten
- Salt and freshly ground black pepper
- Sunflower oil
- For the Pappardelle pasta:
- 300g pappardelle pasta
- 3 tbsp butter
- 2 tbsp sweet chilli sauce
- 1 tsp sesame oil
- Combine the pork mince, spring onions, garlic, breadcrumbs, sesame seeds, oyster sauce, mustard, beaten egg and salt and pepper in a bowl and mix well. Fry a tiny piece of the mixture and check for seasoning, adjusting the main mixture if required.
- Using wet hands, roll the mixture into 20 meatballs.
- Put a large pot of water on to boil for the pasta.
- Heat a frying pan over a medium heat. Add some oil and sauté the meatballs for about 10 minutes, until cooked through.
- Meanwhile, cook the pappardelle according to the instructions on the packet. Drain and toss with the butter, sweet chilli sauce and sesame oil.
- Divide the pasta immediately between 4 plates and place the meatballs on top.