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swedish meatball pasta
swedish meatball pasta

swedish meatball pasta
Once upon a time, in the heart of Stockholm, there lived a young chef named Erik. Erik was passionate about blending traditional Swedish flavors with global culinary influences, and his signature dish, Swedish Meatball Pasta, was beloved…
swedish meatball pasta
Source
Ingredients:
1
Servings
  • 1
    lb
     ground beef
  • 120
    ml
     breadcrumbs
  • 60
    ml
     milk
  • 1
    item
     onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    tsp
     dried parsley
  • 0.5
    tsp
     ground nutmeg
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
  • 8
    oz
     pasta of your choice (such as spaghetti or fettuccine)
  • 480
    ml
     beef broth
  • 240
    ml
     heavy cream
  • 1
    tbsp
     dijon mustard
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     pair with a simple side salad dressed with vinaigrette for a refreshing contrast
  • 1
    item
     garnish with a sprinkle of grated parmesan cheese for extra flavor
  • 1
    item
     common variations
  • 1
    item
     substitute ground turkey or chicken for a lighter option
  • 1
    item
     use whole wheat or gluten-free pasta for a healthier alternative
  • 1
    item
     add chopped mushrooms or spinach to the sauce for extra flavor and nutrition
swedish meatball pasta
Instructions:
  1. In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, dried parsley, ground nutmeg, salt, and pepper. Mix until well combined, then shape the mixture into meatballs.
  2. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
  3. In the same skillet, add the pasta and beef broth. Bring to a simmer and cook until the pasta is al dente and most of the broth has been absorbed, about 10-12 minutes.
  4. Stir in the heavy cream and Dijon mustard until well combined. Return the meatballs to the skillet and simmer for an additional 5 minutes, until the sauce has thickened slightly and the meatballs are cooked through.
  5. Serve the Swedish Meatball Pasta hot, garnished with chopped fresh parsley.
  • 1
    lb
     ground beef
  • 120
    ml
     breadcrumbs
  • 60
    ml
     milk
  • 1
    item
     onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    tsp
     dried parsley
  • 0.5
    tsp
     ground nutmeg
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
  • 8
    oz
     pasta of your choice (such as spaghetti or fettuccine)
  • 480
    ml
     beef broth
  • 240
    ml
     heavy cream
  • 1
    tbsp
     dijon mustard
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     pair with a simple side salad dressed with vinaigrette for a refreshing contrast
  • 1
    item
     garnish with a sprinkle of grated parmesan cheese for extra flavor
  • 1
    item
     common variations
  • 1
    item
     substitute ground turkey or chicken for a lighter option
  • 1
    item
     use whole wheat or gluten-free pasta for a healthier alternative
  • 1
    item
     add chopped mushrooms or spinach to the sauce for extra flavor and nutrition
1
Servings
0

In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, dried parsley, ground nutmeg, salt, and pepper. Mix until well combined, then shape the mixture into meatballs.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

In the same skillet, add the pasta and beef broth. Bring to a simmer and cook until the pasta is al dente and most of the broth has been absorbed, about 10-12 minutes.

Stir in the heavy cream and Dijon mustard until well combined. Return the meatballs to the skillet and simmer for an additional 5 minutes, until the sauce has thickened slightly and the meatballs are cooked through.

Serve the Swedish Meatball Pasta hot, garnished with chopped fresh parsley.

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