Creamy Meatballs and Tagliatelle

Heat 1 teaspoon oil in a large frying pan over medium heat. Cook onion for 2 - 3 minutes or until softened. Add garlic and cook for 1 minute. Set aside to cool slightly.

Place mince, onion mixture, egg, breadcrumbs, steak and chop spice, and half the Italian herbs and mixed herbs in a large bowl, and knead until mixed well. Season to taste with salt and pepper. Roll tablespoonfuls of the mixture into balls. Heat 3 tsp oil in the frying pan over medium heat. Fry meatballs for 5 minutes or until browned all over. Transfer to a plate.

Heat remaining oil and butter in the frying pan over medium heat until butter melts. Add flour and stir for 2 minutes to form a paste. Gradually whisk in stock. Bring to the boil. Reduce heat to low. Return meatballs to the pan and cook for 5 - 8 minutes or until cooked through. Stir in cream and remaining Italian and mixed herbs and cook for 2 minutes or until heated through.

Meanwhile, cook tagliatelle in a large saucepan of salted boiling water for 8 to 10 minutes or until tender. Drain and place tagliatelle in a large serving dish. Top with meatball mixture.