The ricotta in the meatballs adds a softness and delicate flavour, while the lemony wine sauce tastes so much lighter than the classic tomato version.

SERVES 4

1 tbsp olive oil

½ cup dry white wine

3 bay leaves

grated zest of 1 lemon, plus extra to serve

1½ cups chicken stock

400g pappardelle pasta

knob of butter

For the meatballs

500g veal mince

large handful fresh white breadcrumbs

2 garlic cloves, crushed

handful flat-leaf parsley leaves, chopped

½ tsp dried chilli flakes, plus extra to serve

1 egg

2 tbsp freshly grated parmesan, plus extra to serve

3 tbsp ricotta

First, make the meatballs. Put the mince in a large bowl with the breadcrumbs, garlic, parsley, chilli and egg and season with salt and freshly ground black pepper. Use your hands to mix, squeezing the ingredients together until well combined. Stir the parmesan into the ricotta and work it into the meatball mixture, then shape into 12 small meatballs. Put on a plate and chill for 30 minutes.

Heat the oil in a frying pan large enough to fit all the meatballs. Fry, turning frequently, until golden brown. Pour in the wine and boil for 1 minute. Add the bay leaves, lemon zest and chicken stock. Simmer gently for a further 12-15 minutes, turning the meatballs occasionally, until cooked through. Season to taste.

Cook the pasta in a large saucepan of boiling salted water until al dente and drain well. Return to the pan with a knob of butter and toss through the meatballs. Serve with extra parmesan, chilli and lemon zest on the side. SERVES 4

VIETNAMESE BROTH WITH PRAWN AND PORK MEATBALLS

This soup is straightforward and takes little effort, so don't let the long ingredient list put you off. Like so many Asian soups, it's both warming and refreshing.

For the prawn and pork meatballs

SERVES 4

150g peeled raw prawns, finely chopped

250g pork mince

4 spring onions, finely chopped

2cm-piece ginger, grated

1 garlic clove, crushed

½ tsp caster sugar

1½ tbsp fish sauce

1 red chilli, finely chopped

For the soup

4 cups chicken stock

3cm-piece ginger, sliced

juice of 1 lime

1½ tbsp fish sauce

1 cinnamon stick

3 teaspoons caster sugar

2 star anise

4 baby bok choy, leaves separated

handful coriander sprigs

handful mint leaves

handful bean sprouts

1 red chilli, sliced

2 spring onions, shredded

Put all the ingredients for the prawn and pork meatballs in a large bowl. Using your hands, squeeze together until well combined. Wet your hands and roll the mixture into 12 small balls. Put on a plate and chill for 30 minutes.

Place the stock, 300ml water, ginger, lime juice, fish sauce, cinnamon stick, sugar and the star anise in a medium-sized saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Add the meatballs and simmer for 5 minutes. Add the bok choy and simmer for a further 3 minutes, or until just tender. Ladle the hot soup into 4 bowls and top with the coriander, mint, bean sprouts, chilli and spring onions. SERVES 4

Bill's tip
It's almost impossible to over-spice meatballs, so I'd err on the side of overdoing it – more is more when it comes to these little morsels.

Food preparation by Marina Filippelli and Rosie Reynolds. Props merchandising by Rachel Jukes.