Pork & Lamb Meatballs With Smokey Tomato Tagliatelle

by Zarina
Pork & Lamb Meatballs With Smokey Tomato Tagliatelle

An experiment with a bottle of peat-smoked tomato juice I was gifted… I wanted to see how a smokey flavoured tomato juice would work in a pasta sauce with the addition of onions, garlic, herbs and chilli… I am soo glad I tried this because DAMN, IT WAS GOOD!!  Next level flavour which I now want in every tomato sauce I ever make!!!

The meatballs were cooked to perfection, crisp and charred on the outside but still soft, juicy and tender on the inside.  Made with minced lamb and pork then mixed with sautéed onions and garlic, cumin, coriander, paprika, cinnamon, cayenne pepper, some fresh coriander and panko breadcrumbs.  Combined with the smokey, garlicky, spicy tomato sauce, it was a match made in heaven.

Tongue in Peat is the Tomato juice I used; it’s known as “the ultimate Bloody Mary mixer”, so my question is, why use this just for a drink???  This juice is infused with peat smoke giving it such a vibrant and deep taste which is all created naturally… I want to replace the bottles of passata/ tomato sauce I have stashed in my pantry with these smoked ones… Only available from their online shop, link in their Instagram bio @tongueinpeat… order yours today, and I promise you will thank me!!

Pork & Lamb Meatballs With Smokey Tomato Tagliatelle

Pork & Lamb Meatballs With Smokey Tomato Tagliatelle

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g Tagliatelle
  • .
  • TOMATO SAUCE
  • 1 Bottle PEAT tomato juice
  • Extra Virgin Olive Oil
  • 1 Onion chopped fine
  • 6 Garlic cloves, crushed
  • 4 tbsp Tomato paste
  • 1 tsp Sugar
  • 2 tbsp Italian mixed herbs
  • 1 tbsp Dried basil
  • 1 tbsp Garlic salt
  • 1 tsp Pepper
  • 1 tsp Chilli flakes
  • 1 tbsp Pomegranate molasses
  • .
  • MEATBALLS
  • 250g Lamb mince (20% fat content)
  • 250g Pork mince
  • Oil for cooking
  • 1 Onion chopped fine
  • 6 Garlic cloves, crushed
  • Small bunch of coriander chopped
  • 30g Panko breadcrumbs
  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Paprika
  • 1.5 tsp Cinnamon powder
  • 1 tsp Cayenne pepper
  • 1.5 tsp Sea salt
  • 0.5 tsp Black pepper
  • 0.5 tsp Chilli flakes

Instructions

  1. To make the tomato sauce - Heat a little olive oil in a saucepan over medium-high heat and sauté the onion and garlic until soft
  2. Add the smoked tomato juice and all other tomato sauce ingredients, bring to a boil, then simmer for half an hour until all the flavours develop
  3. To make the meatballs - Sauté the onions and garlic in a bit of oil on low-med heat until soft and translucent; set aside to cool
  4. Mix lamb and pork mince with spices, coriander, breadcrumbs and the onion mixture but do not over-mix, or the meatballs may fall apart
  5. Roll mixture into large-size meatballs, about 4cm in size
  6. Heat 3 tablespoons of olive oil in a saucepan over medium-high heat and cook, often turning, until they are nicely browned all over, don’t worry if they are not fully cooked on the inside. You want just to get a nice deep-coloured crust
  7. Add the browned meatballs to the tomato sauce and continue to simmer the sauce for another 10 minutes to cook the meatballs fully and for all the flavours to develop into the sauce
  8. Cook the tagliatelle according to the packet instructions with plenty of salt in the cooking water
  9. Drain the pasta but reserve a suitable few cups of the cooking water
  10. Put the drained pasta back in the same pan and add the tomato sauce and meatballs; mix carefully until all combined 
  11. Taste the sauce and adjust salt, pepper and chilli flakes to your liking
  12. Serve in bowls sprinkled with grated parmesan cheese, a drizzle of olive oil, some freshly ground black pepper and chilli flakes
  13. If you don’t serve immediately and want to re-heat, then add some of the pasta cooking liquid to bring the sauce back to the right consistency 
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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