Tagliatelle And Meatballs

• 9 oz ground beef
• 2 tbsp breadcrumbs
• 1 None egg yolk
• 1-2 tbsp oil
• 2 oz bacon, diced
• 1 bunch scallions, sliced finely
• 7 oz cherry tomatoes, halved
• 10 oz pasta (such as fettuccine)
• 3/4 cup heavy cream
• 1 1/4 cup vegetable stock
• 3 oz cheese, grated
• 1-2 tbsp cornstarch
• 1 stalk basil for garnish

1. Mix the ground beef, breadcrumbs and egg yolk in a bowl, and season to taste. Form the mixture into about 16 meatballs. Heat the oil in a large skillet, and fry the meatballs, turning as necessary, for 5-10 mins. Fry the bacon in a second pan for 5 mins then add the scallions and tomatoes to the pan and cook for another 2-3 mins.
2. Cook the pasta in boiling salted water according to package directions. Add the cream, stock and cheese to the bacon mixture and bring to a boil while stirring. Mix the cornstarch with and 2-3 tbsp of water, and add it to the sauce. Simmer for 5 mins.
3. Drain the pasta and stir it into the sauce. Serve in 4 bowls with 4 meatballs apiece, garnished with basil.

ground beef, breadcrumbs, egg yolk, oil, bacon, scallions, cherry tomatoes, pasta, heavy cream, vegetable stock, cheese, cornstarch, stalk basil

Taken from recipes-plus.com/api/v2.0/recipes/17019 (may not work)