Swedish meatballs Köttbullar

Ingredients for 4 servings:

• 500 g minced beef
• 100 g breadcrumbs
• 2 egg yolks
• 150 ml cream
• 1 bunch parsley, finely chopped
• 2 onions, finely chopped
• 300 ml red wine, semi-dry
• 1 pkt. porcini mushrooms, dried
• 500 g tagliatelle pasta
• salt water
• 3 packs of sauce powder for roasting sauce
• 1 Pepper
• 500 ml water
• 40 g butter or clarified butter
• 50 ml cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Wash the porcini mushrooms and soak them in red wine. Mix the ground beef, breadcrumbs, egg yolk, 150 ml cream, and parsley thoroughly and season with salt and pepper. Form the meatballs into small balls (approx. 3.5 cm in diameter) and fry them in half of the butter or clarified butter. Meanwhile, cook the tagliatelle pasta in salted water. Keep the meatballs warm in a bowl in the oven at 100°C. In the same pan, sauté the finely chopped onions in the remaining butter until translucent. Slice the peppers lengthwise and add them to the onions. Add the soaked porcini mushrooms and the wine mixture to the pan. Top up with water and add the sauce mix. Cook for 1 minute. Finally, season with the remaining cream. Pour the sauce over the meatballs and serve separately with the tagliatelle pasta. Do not reheat because of the porcini mushrooms!