Meatballs Mark II

We’re big fans of leftovers but not so much of having the same meal two nights running, so we try to mix up the way we serve things. Yesterday’s meatballs were great with mashed potato but there was so much sauce that it occurred to us that it might also work with pasta. We used up the last of our peas last night but we did have half a courgette (or zucchini, depending on where you’re reading this from) in the fridge. So with the help of our pasta maker (because fresh is best) and a griddle pan (to chargrill the thinly sliced courgette), an Italian twist on the Swedish meatballs was born.

Chargrilling courgette

Fresh pasta

Ingredients
300g flour (‘00’ is best but plain will work)
100g semolina
4 eggs

Method
1. Mix the flour and semolina on a clean work surface or in a bowl and make a well in the centre. Break the eggs into the well and gradually mix into the flour, then knead the dough until it is pliable but not too soft.
2. Roll the dough into a ball and wrap in clingfilm for at least half an hour.
3. Use a pasta maker as per manufacturer’s instructions.
Serves 4 generously.

Fresh pasta

We then just heated the leftover meatballs and sauce in the microwave, mixed in the chargrilled courgettes and put that on top of the cooked pasta in a bowl – adding, of course, some of the lingonberry sauce! And, as predicted, it did work well… although adding pasta did make us both realise that we do prefer Italian meatballs to Swedish ones!

Meatball leftovers with pasta

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