Creamy Meatball Pasta

Meatballs in a rich tomato sauce, like Momma used to make!

So far, so BORING!! Controversial opinion number 1: meatballs need a rethink.

It’s Toby here and the recipe I’m about to show you might just be the thought about meatballs we need. Done well, this is a twist on an old favourite which will have your guests’ mouths watering and stomachs fit to burst.

You will need: A frying pan, a saucepan, a wooden spoon, a colander.

Ingredients: Meatballs, cream cheese, vegetable stock, mushrooms, onion, sprigs of dill, 3 sachets mustard, oil.

Fry your meatballs until browned all the way through, set to one side on a little plate or bowl. Fry the mushrooms and onions until soft. At this point, we’re going to add the vegetable stock and the cream cheese (I used Philadelphia Light), as well as the Dill.

Dill or no Dill?



Whoa there? What’s this? Dill?

Sure, meatballs and dill might seem an odd combination, but you’ll thank me for this tip later.

Controversial opinion number 2: Dill will be the street food herb of choice for 2015.

Actually, I should get Tone to join up with me for a predictions post for the New Year. It’d be really interesting to see which of our tips were proved correct at the end of next year.

You should end up with something like the photo you see to your left.

Cook through for 15 minutes, or until the sauce thickens fully.

Tobes’ Twist

I added 3 sachets of mustard to the mixture. Why? Firstly, because some time ago I bought a bulk order of mustard sachets for an ill-advised ham sandwich venture.

Secondly, I love mustard and I felt the cheesey, Dill-y, oniony sauce could do with an extra tang. The mustard did the job superbly.

While the ‘balls are being nicely marinaded in the sauce, cook your fresh tagliatelle until at your desired softness.


I enjoyed with a tall glass of Coca-Cola, for that old-fashioned diner experience.



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