Lamb Meatballs with Fettucine, Garden Peas and Gruyere Cheese

Serves: 8

Ingredients

Meatballs

• 90ml Viva Semi Skimmed Milk
• 1.5 Large onions, finely diced
• 4 Cloves Garlic, grated
• 16g Parsley, chopped
• 800g Minced lamb
• 10g Smoked paprika
• 90g Gruyere Cheese, grated
• 30ml White truffle oil
• 3 Eggs
• 160g Fresh breadcrumbs
• 50ml Olive oil
• Salt, season to taste
• Pepper, season to taste

Sauce & Pasta

• 1 Litre Millac Gold Single
• 800g Fettuccine
• 190g Gruyere Cheese, grated
• 320ml Dry sherry
• 1 pinch red chilli flakes
• 240g Frozen peas
• Parsley, chopped

Method

Heat a large sauté pan over a medium heat and add one tablespoon of oil. Add the onions and cook, stirring frequently, until lightly brown and caramelized. Remove from heat and allow to cool. Keep 2 tablespoons for the sauce.

In a large mixing bowl, combine the fresh breadcrumbs and Viva Semi-Skimmed Milk and allow to sit for a few minutes or until the cream is absorbed. Mix in the caramelized onions, garlic, parsley, smoked paprika, white truffle oil, cheese and eggs. Mix well, then gently fold in the lamb meat, mixing to combine but not overworking the mixture. Roll into 60g balls.

Heat a frying pan and add a little olive oil. Preheat the oven to 180°C.  Pan fry the meatballs in batches. Once all the meatballs are browned, place them in the preheated oven for 10 minutes. Keep warm until ready to serve.

Meanwhile cook the pasta in boiling salted water.

Drain off the oil used to sear the meatballs and then deglaze the pan with the dry sherry over a medium heat. Add the red pepper flakes, saved caramelized onions, and Millac Gold Single. Bring mixture to a simmer, stirring frequently.

Add in the truffle oil and peas during the last few minutes of cooking. Toss the sauce with the pasta, top with the meatballs, and then garnish with fresh parsley and the grated cheese. Serve immediately.