For the meatballs


  1. Mix all of the meatball ingredients together, roll into balls and either bake in the oven or dust with flower and shallow fry in the pan.
  2. Toss cherry tomatoes in olive oil and season with salt and pepper. Then place them on a baking tray to roast at 180°C for 15 minutes or until skins split.
  3. Cook the Pappardelle according to packet directions and drain.
  4. Heat the tomato based sauce, add meat balls and then toss with Pappardelle and roasted cherry tomatoes. Garnish with freshly grated cheese and serve.

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