in Sweden

Swedish meatball pasta

updated

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Ingredients for 2 servings:

  • 225 g minced beef
  • 30 g breadcrumbs
  • 1 egg(s)
  • 340 ml beef broth
  • 340 ml whole milk
  • 50 g Parmesan, grated
  • 200 g tagliatelle, uncooked
  • salt and pepper
  • Worcestershire sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Knead the ground beef, egg, breadcrumbs, salt, and pepper into a meatball dough and form into golf-ball-sized meatballs. Brown them all over in hot oil for about 1 minute. Then add the beef broth and milk to the meatballs and bring to a boil. Season the sauce with salt, pepper, and Worcestershire sauce. Then add the uncooked pasta (I always use tagliatelle or fettuccine) to the sauce with the meatballs and simmer for about 10-15 minutes, until the pasta has absorbed almost all of the sauce and is tender. Remove from the heat and stir in the grated Parmesan cheese. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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