Italian meatballs with tagliolini recipe
 2 tbsp extra virgin olive oil3 tbsp water500g/1lb 2oz very lean minced beef2 garlic cloves, very finely choppedhandful of fresh flatleaf parsley, very finely choppedsaltfreshly ground black pepper 2 tbsp extra virgin olive oil 3 tbsp water 500g/1lb 2oz very lean minced beef 2 garlic cloves, very finely chopped handful of fresh flatleaf parsley, very finely chopped salt freshly ground black pepper 400g/14 oz fresh or dried tagliolini (or tagliatelle), cooked20 cherry tomatoes, de-seeded and slicedhandful of flatleaf parsley 400g/14 oz fresh or dried tagliolini (or tagliatelle), cooked 20 cherry tomatoes, de-seeded and sliced handful of flatleaf parsley Method To make the meatballs, mix together the beef, garlic, parsley, the remaining olive oil and some salt and pepper. It is much easier to do this with your hands. When all the ingredients are well combined, shape into about 40 small balls. To steam, half fill a pan with water and put it on the hob to boil.Cover with a plate roughly the same size as the pan, or just a little larger, and put half the olive oil and the water on the plate. When the water begins to boil, turn down the heat to medium, so the water is gently simmering. Place the meatballs on the plate on top of the pan and cover with an upturned plate, or ideally, a glass bowl so that you can see through it.Leave it to steam for 30 minutes, turning the meatballs over halfway through. When the meatballs are cooked through, remove from the plate and pour the cooking liquour into a pan. Add the cooked pasta, cherry tomatoes and flatleaf parsley and toss until combined. Serve with the steamed meatballs. To make the meatballs, mix together the beef, garlic, parsley, the remaining olive oil and some salt and pepper. It is much easier to do this with your hands. When all the ingredients are well combined, shape into about 40 small balls. To make the meatballs, mix together the beef, garlic, parsley, the remaining olive oil and some salt and pepper. It is much easier to do this with your hands. When all the ingredients are well combined, shape into about 40 small balls. To steam, half fill a pan with water and put it on the hob to boil. To steam, half fill a pan with water and put it on the hob to boil. Cover with a plate roughly the same size as the pan, or just a little larger, and put half the olive oil and the water on the plate. Cover with a plate roughly the same size as the pan, or just a little larger, and put half the olive oil and the water on the plate. When the water begins to boil, turn down the heat to medium, so the water is gently simmering. When the water begins to boil, turn down the heat to medium, so the water is gently simmering. Place the meatballs on the plate on top of the pan and cover with an upturned plate, or ideally, a glass bowl so that you can see through it. Place the meatballs on the plate on top of the pan and cover with an upturned plate, or ideally, a glass bowl so that you can see through it. Leave it to steam for 30 minutes, turning the meatballs over halfway through. Leave it to steam for 30 minutes, turning the meatballs over halfway through. When the meatballs are cooked through, remove from the plate and pour the cooking liquour into a pan. When the meatballs are cooked through, remove from the plate and pour the cooking liquour into a pan. Add the cooked pasta, cherry tomatoes and flatleaf parsley and toss until combined. Add the cooked pasta, cherry tomatoes and flatleaf parsley and toss until combined. Serve with the steamed meatballs. Serve with the steamed meatballs.