Creamy Teriyaki Meatballs with Pasta

Ingredients

• Minced meat — 400 g
• Onion — 1 pcs
• Salt
• Black pepper
• Mixed spices for meatballs
• Oil for frying
• Cream — 350 ml
• Teriyaki sauce — 1 tbsp
• Durum pasta
• Pasta cooking water (reserved) — 100 ml
• Hard cheese for serving (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to the package until just shy of done; reserve about 100 ml of the cooking water, then drain and keep the pasta warm.
2. In a bowl combine the minced meat, finely chopped onion, a pinch of salt, black pepper and the mixed spices; mix until evenly combined and shape into meatballs.
3. Heat a little oil in a skillet over medium heat and brown the meatballs on all sides, turning so they get an even color and are nearly cooked through.
4. Warm the cream briefly (heat until hot but not boiling).
5. When the meatballs are almost cooked, add the warmed cream to the skillet along with the teriyaki sauce and about 100 ml of the reserved pasta cooking water; taste and adjust seasoning with salt and pepper, then simmer gently until the sauce thickens slightly and the meatballs finish cooking.
6. Serve the meatballs and sauce over the cooked pasta and sprinkle with grated hard cheese if desired.