Name: Swedish Spaghetti Meatballs
Total time: 60 min
Yield: 4
Cuisine: Swedish
Ingredients: 1 Tbsp Plain Flour; 150g Butter; 1 Heaped Tsp Ground All Spice; 3 Eggs; 1 Pint Whole Milk; 1 Brown Onion; 500g Pork Mince; 500g Beef Mince; 120g White Bread; 100ml Cider Vinegar; 1 Beef Stock Cube; Bunch of Parsley; 500g Tagliatelle; 1 Clove of Garlic; Salt; Pepper; Olive Oil

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A wholesome, simple, warming dish. Big hearty meatballs with a rich meaty sauce. Go on...

Swedish Spaghetti Meatballs

Add white bread (without crusts) into a bowl and cover with whole milk. Squeeze it together and set aside until the milk is absorbed.

Finely chop onion. Add a heaped tsp of all spice and fry until soft. Remove from the heat.

Grab a big mixing bowl. Add your soaked bread, the pork and beef mince, onion, egg yolks, a handful of finely chopped parsley stalks, a grated garlic clove, salt and pepper. 

Mix it all together. Divide and roll into 20 balls. Cover and refrigerate for 15 minutes.

Heat a large pan. Add a drizzle of olive oil and add your meatballs. Cook for 5 minutes on each side. Remove from the heat when they are brown and caramelised all around.

Set meatballs aside. Drain excess oil from the pan.

Place the pan back on the heat. Add butter. Allow it to melt and add a tbsp of flour. Whisk it in. Add 500ml of beef stock, cider vinegar and a good grind of pepper.

Cook until the sauce has thickened and then reintroduce the meatballs. Throw in a handful of chopped parsley and mix it in.

Serve the meatballs on the tagliatelle with any leftover parsley leaves scattered on the top. Enjoy!

Tastes good, but my meatballs did not stay together too well, probably my fault! Definitely going to attempt this again.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£8-12

Swedish

Z49 A6843 2

Dinner

Add white bread (without crusts) into a bowl and cover with whole milk. Squeeze it together and set aside until the milk is absorbed.

Finely chop onion. Add a heaped tsp of all spice and fry until soft. Remove from the heat.

Grab a big mixing bowl. Add your soaked bread, the pork and beef mince, onion, egg yolks, a handful of finely chopped parsley stalks, a grated garlic clove, salt and pepper.

Mix it all together. Divide and roll into 20 balls. Cover and refrigerate for 15 minutes.

Heat a large pan. Add a drizzle of olive oil and add your meatballs. Cook for 5 minutes on each side. Remove from the heat when they are brown and caramelised all around.

Set meatballs aside. Drain excess oil from the pan.

Place the pan back on the heat. Add butter. Allow it to melt and add a tbsp of flour. Whisk it in. Add 500ml of beef stock, cider vinegar and a good grind of pepper.

Cook until the sauce has thickened and then reintroduce the meatballs. Throw in a handful of chopped parsley and mix it in.

Serve the meatballs on the tagliatelle with any leftover parsley leaves scattered on the top. Enjoy!

Dinner Party

Plain Flour

Tablespoon

Butter

Gram

Ground All Spice

Teaspoon

Whole Milk

Millilitre

Onion

Pork Mince

Pork

Beef Mince

Beef

White Bread

Apple Cider Vinegar

Beef Stock

Cube

Parsley

Bunch

Tagliatelle

Pasta

Garlic

Clove

Salt

Pepper

Olive Oil

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