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Eskort-style Spaghetti & Meatballs
Eskort-style Spaghetti & Meatballs

Pappardelle pasta dressed with lemon zest and nutty Parmesan is a delicious base for this deeply satisfying dish.

Prep Time: 5 min
Cook time: 40 min
Total time: 45 min
Serves: 4



Sauce & Meatballs


350 g

Eskort Mini Frikkadels


large onion, chopped

250 ml (1 C)

carrots, grated

250 ml (1 C)

celery, chopped

4 cloves

garlic, chopped

30 ml (2 T)

fresh thyme, chopped

15 ml (1 T)

fresh oregano, chopped

410 g (1 can)

whole peeled tomatoes

410 g (1 can)

tomato peree

100 g

tomato paste

250 ml (1 C)

red wine

250 ml (1 C)

pasta water

60 ml (¼ C)

olive oil for cooking


olive oil for cooking


salt and pepper to taste



200 g

pappardelle pasta

60 ml (¼ C)

Parmesan cheese, grated

45 ml (3 T)

olive oil


lemon, zest

30 ml (2 T)



fresh basil for garnishing


Sauce & Meatballs

  • Pour olive oil into a large pot over high heat.

  • Add onion, carrot, celery, garlic and herbs and fry until glossy.

  • Add the rest of the ingredients and reduce the heat.

  • Simmer for 30 minutes.

  • Add the Mini Frikkadels and cook for a further 7 minutes.


  • Heat a pot of water over high heat and add salt.

  • As soon as the water starts to boil, add pasta and swirl the pot to stop the pasta from sticking to each other.

  • Cook the pasta until al dente.

  • Drain the pasta from the water and drizzle with olive oil.

  • Add Parmesan cheese and lemon zest and stir through.


  • Serve sauce on the lemon pasta and garnish with fresh basil and some more Parmesan.

Recipe Meal Types: - Pasta - Dinner - Lunch
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