Nadia Lim’s beef & bacon meatballs with pappardelle & cucumber ribbon salad

Nadia Lim’s beef & bacon meatballs with pappardelle & cucumber ribbon salad


Recipe by Nadia Lim

Recipe by Nadia Lim

Bring a large pot of salted water to the boil.

  1. Use a tablespoon to measure beef and bacon mince and roll into golf ball-sized meatballs (damp hands make this easier). Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium heat. Fry meatballs for about 4 minutes, turning constantly until golden on all sides. Reduce heat to low to medium, add tomato basil sauce and toss to heat through. Simmer for 3–4 minutes until meatballs are cooked through. If mixture becomes too dry, add 1–2 tablespoons water.
  2. While meatballs are cooking, cook pasta. Shake strands to separate then cook in pot of boiling water for 2–3 minutes until al dente (just tender). Drain and toss with a drizzle of olive oil to prevent sticking.
  3. Using a vegetable peeler, peel cucumber into ribbons and place in a medium bowl with a drizzle of olive oil, lemon zest, lemon juice and basil. Season with salt and pepper, toss to coat, top with pine nuts and set aside.

TO SERVE, divide pasta between bowls and top with meatballs, sauce, basil and parmesan. Serve cucumber ribbon salad on the side.

 

Beef & bacon meatballs & pappardelle

300g beef and bacon mince

1 jar tomato basil sauce

200g fresh herb pappardelle

 

Cucumber ribbon salad

1 telegraph cucumber

Zest of 1 lemon

1 tablespoon lemon juice

1 tablespoon chopped basil

2 tablespoons pine nuts

 

To serve

2 tablespoons basil leaves

2 tablespoons shaved parmesan cheese

 

Recipe by kiwi chef, Nadia Lim

 

 

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