Meatball Tagliatelle With Gorgonzola And Spinach Sauce

• 2 None onions, finely diced
• 1 lb mixed ground beef and pork
• 1 tbsp breadcrumbs
• 1 None egg
• 2 tsp Dijon mustard
• 2-3 tbsp oil
• 1 lb tagliatelle
• 1 1/2 tbsp butter
• 3 tbsp all-purpose flour
• 1 cup vegetable stock
• 1 cup milk
• 3 oz gorgonzola cheese, chopped
• 1/3 lb baby leaf spinach
• 1 None lemon, zested
• 1 pinch grated nutmeg

1. For the meatballs, mix together 1 onion, ground meat, breadcrumbs, egg and mustard and season. Form into 24 small meatballs. Heat 2-3 oil in a large frying pan and cook the meatballs, working in batches if necessary, for 6-7 mins, until cooked through. Remove from the pan and keep warm.
2. Cook the pasta in a pot of boiling, salted water for 10-12 mins, until tender.
3. Meanwhile, heat the butter in a saucepan, add 1 onion and saute for 3-4 mins. Sprinkle with flour then gradually stir in the stock and milk. Bring to a boil and simmer, stirring for 3-4 mins. Add the gorgonzola, spinach, lemon zest and nutmeg and continue to simmer for 3-5 mins. Drain the pasta, toss with the sauce then fold in the meatballs. Divide between 4 bowls then serve.

onions, mixed ground beef, breadcrumbs, egg, mustard, oil, tagliatelle, butter, flour, vegetable stock, milk, gorgonzola cheese, baby leaf spinach, lemon, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/19143 (may not work)