FOR THE MEATBALLS
750 G lean beef mince
50 g Parmesan
2 tsp Moroccan seasoning
I made 40 meatballs ( Used HALF for this recipe and froze the other, to use again.)
FOR THE SAUCE
350 ml beef stock
2 tbsp plain flour
1 tbsp butter
1 tsp dyjon mustard
A handful of fresh,chopped dill
A pinch of dried dill
2 tbsp half fat creme fraiche
To make the meatballs, combine the beef mince, parmesan and Moroccan seasoning and shape into small balls. Chill for half an hour if you have time.
To make the sauce, melt the butter in a pan and add the flour. Stir to make a paste and cook for a couple of minutes. ( This is the roux ). Gradually add the beef stock, stirring or whisking to make a smooth sauce. Add the mustard and stir. Meanwhile cook the meatballs in another pan until they are brown on each side and cooked through. This will take about 10 minutes. Remove them from the pan and cook the mushrooms for a few minutes. Add everything back into the pan, including the sauce and stir through the creme fraiche and dill. Cook the linguine according to the pack instructions. Drain and add to the pan. Serve with extra chopped fresh dill on the top.
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