Beefy Meatballs with Creamy Mustard Pasta
These beefy meatballs and pasta are totally addictive! It's a guaranteed crowd-pleaser which makes it the perfect dish to serve if you have picky eaters.
Equipment
Wok or 10-inch skillet
Mixing bowl (medium)
Wooden spoon or silicone spatula
Large pot for boiling pasta
Instant-read thermometer
Ingredients
½ pound ground lamb (minced lamb) - or ground beef; 225g, formed into 10-12 small meatballs- 1 piece stock cube - beef or vegetable
2-3 tablespoons boiling water - 30-45ml
1 tablespoon Dijon mustard
2 tablespoons red wine - 30ml, such as Merlot or Cabernet Sauvignon
1 tablespoon heavy cream - 15ml, also known as double cream- 6 oz whole wheat pasta - 170g, such as penne or fusilli, dry weight
1 tablespoon parsley - fresh flat-leaf ; finely chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Shape the ground meat into 10-12 small meatballs (about 1 inch / 2.5cm each). Heat a wok or skillet over medium-high heat with a drizzle of oil. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F / 71°C. Remove and set aside.1/2 pound ground lamb (minced lamb), 1 pinch salt
- Reduce heat to medium. Crumble the stock cube into the wok and add 2-3 tablespoons of boiling water. Stir continuously for about 30 seconds until the stock cube has fully dissolved into the pan juices. Stir in the Dijon mustard until combined, then pour in the red wine. Let the sauce simmer for 1-2 minutes, stirring occasionally, until slightly reduced.1 piece stock cube, 2-3 tablespoons boiling water, 1 tablespoon Dijon mustard, 2 tablespoons red wine
- Reduce heat to low and return the meatballs to the wok. Stir gently for 2 minutes to coat the meatballs in the sauce and heat them through. Stir in the cream and cook for a further 30 seconds. Divide the cooked pasta between 2 bowls, spoon the meatballs and sauce over the top, and garnish with fresh chopped parsley. Serve immediately.1/2 pound ground lamb (minced lamb), 1 tablespoon heavy cream, 6 oz whole wheat pasta, 1 tablespoon parsley
Notes
Storage: Refrigerate meatballs and sauce separately from pasta in airtight containers for up to 3 days. Reheat sauce gently on low heat, adding a splash of water to loosen.
Freezer-friendly: Cooked meatballs freeze well for up to 3 months. Thaw overnight in the fridge and reheat in the sauce.
Make-ahead: Form and brown the meatballs up to a day in advance — refrigerate and build the sauce at serving time.
Substitutions: Swap ground lamb for ground beef, turkey, or a 50/50 beef-pork blend for different flavour profiles. Use full-fat crème fraîche or coconut cream in place of heavy cream for a dairy-free option.
Pro tip: Don't overcrowd the wok when browning meatballs — work in batches if needed to get a proper sear, which builds fond for a richer sauce.
Nutrition
Serving: 1servingCalories: 651kcalCarbohydrates: 54gProtein: 30gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 91mgSodium: 653mgPotassium: 309mgFiber: 7gSugar: 3gVitamin A: 285IUVitamin C: 3mgCalcium: 34mgIron: 2mg
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