SWEDISH MEATBALL PASTA
- 225 g elbow macaroni
- 350 g beef mince
- 350 g pork mince
- ⅓ cup breadcrumbs
- 2 large egg yolks
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- ⅓ cup sour cream
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and ½ teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 to 1¼-inch meatballs, forming about 24 meatballs.
Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2 – 3 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3 – 5 minutes.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2 – 3 minutes; season with salt and pepper, to taste. Serve immediately.
Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
