Pasta with veal meatballs in creamy mascarpone sauce

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30min

•

Easy

Sometimes comfort food doesn't have to be complicated. This pasta with veal meatballs and a creamy mascarpone sauce is one of those dishes that comes to the table without stress, but with lots of flavor and hidden vegetables. Perfect for a weekday evening or a dinner for two.

Sometimes comfort food doesn't have to be complicated. This pasta with veal meatballs and a creamy mascarpone sauce is one of those dishes that comes to the table without stress, but with lots of ...
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Ingredients

What do you need?
Quantity: 2P

Meatballs
350 g minced veal
1 slice of stale bread soaked in milk or 2-3 tbsp chapelure
1 small onion, finely chopped
2 tbsp grated Parmesan cheese
1 toe look
Salt and pepper to taste
1 small zucchini

Sauce
150 ml cream
100 g mascarpone
100 ml dry white wine
Black pepper, coarsely ground

Pasta
180 g short pasta (e.g. here I use cravatini penne or rigatoni... also possible)
Extra Parmesan cheese, to finish

350 g minced veal
1 slice of stale bread soaked in milk or 2-3 tbsp chapelure
1 small onion, finely chopped
2 tbsp grated Parmesan cheese
1 toe look
Salt and pepper to taste
1 small zucchini


150 ml cream
100 g mascarpone
100 ml dry white wine
Black pepper, coarsely ground


180 g short pasta (e.g. here I use cravatini penne or rigatoni... also possible)
Extra Parmesan cheese, to finish

Leaf
Make it veggie!

Replace the veal mince with vegetarian mince or lentils. Mix this with breadcrumbs, milk, and Parmesan (or a vegetarian variant) and follow the same preparation method. You can also use ready-made vegetarian meatballs.

Preparation method

How do you make this?
Preparing the balls

Cut the onion and zucchini very finely and brown in olive oil with the garlic finely grated, let cool thoroughly.

Mix the bread with milk and let it soak for a while. Squeeze out the excess moisture.

Mix this with the minced veal together with the fried onion, zucchini, garlic, parmesan, salt and pepper.

Roll it into small balls, about the size of a walnut.

Baking the balls

Heat a dash of olive oil in a pan and fry the balls until golden brown on all sides. Drain the fat.

The sauce

Deglaze the pan with the white wine and let it reduce slightly. Add the cream and mascarpone and let everything simmer until a smooth sauce. Season generously with black pepper. Let simmer gently for another 5 minutes until they are nicely done.

The pasta

Cook the pasta until al dente in salted water according to the instructions on the package. Drain and set aside a cup of cooking liquid.

Serve pasta on a plate and divide the meatballs with the sauce.

Finishing

Serve the pasta with extra Parmesan and some freshly ground black pepper.

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Tips

  • Also try using rigatoni or penne: their hollow shape holds the sauce perfectly. 
  • For extra kick, you can add a pinch of nutmeg to the meatballs. 
  • Prefer a lighter dish? Replace part of the cream with vegetable broth. 
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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.