2 servings cooked pasta, such as penne or macaroni
1 handful mushrooms, sliced
For the sauce
30g plain flour
450ml chicken stock
150ml white wine
1 egg yolk
3 tablespoons double cream
1 squeeze lemon juice
2 tablespoons chopped fresh parsley
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Method Prep:15min › Cook:50min › Ready in:1hr5min
In a bowl combine the ingredients for the meatballs. Using your hands, mix well and shape into small meatballs. Put on a plate, cover and chill for 30 minutes to firm up.
Preheat the oven to 180 C / Gas 4. In a large shallow frying pan, heat some vegetable oil and brown off the meatballs until just about cooked through. You may need to do this in 2 batches. Drain on absorbent towels. Add to a casserole dish.
Using the same pan, heat a little more oil and fry off the onion and beans. When the onions are translucent add the onions and beans to the casserole dish. Season with salt, pepper and tarragon. Stir in the cooked pasta and mushrooms.
Make the sauce: Melt the butter in a small saucepan over medium heat. Add the flour and mix with a wooden spoon until it forms a roux. Now slowly add the chicken stock to the mix and stir constantly to make a thick sauce.
Add the wine and bring the mixture to the boil. Meanwhile in a bowl whisk together the egg yolk and cream. Gradually add this to the sauce, mixing in well. Remove from the heat and add salt, pepper, lemon juice and parsley.
Pour over the meatballs and pasta and sprinkle over the breadcrumbs. (There maybe more sauce than you require depending on the quantity of pasta made) Cover with foil.
Bake until bubbly, about 35 minutes. Remove the foil and bake for a further 5 minutes to slightly brown the breadcrumbs. Serve.