Spicy And Creamy Swedish Meatball Pasta
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
890 kcal
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Course
Main Course
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Cuisine
Mediterranean
Spicy And Creamy Swedish Meatball Pasta
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Spicy, juicy, and delicious Swedish meatballs cooked in a creamy & cheesy mushroom sauce and then served with your favorite pasta.
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Ingredients
For the Meatballs
- 400 g beef minimum of %15 fat for soft and juicy meatballs, minced
- 1 medium onion (grated)
- 1 small egg
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon coriander powder
- ½ teaspoon chili flakes or chili powder
- ¼ cup parsley chopped
- 2-3 tablespoon vegetable oil for frying
For the Creamy Sauce
- 1 tablespoon olive oil
- 2 medium onion thinly sliced or finely chopped
- 2 green pepper or 1 green bell pepper or 3-4 padron peppers, Turkish variety
- ½ red pepper
- 250 g button mushroom use wild mushrooms for a deeper and stronger taste, or chestnut mushroom
- 1 red chili (finely chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon nutmeg
- ½ cup white wine (120 ml)
- ⅞ cup cream 200 ml, double
- 100 g Parmesan Cheese grated
- 50 g cheddar cheese grated
- ¼ cup parsley chopped
- few prigs thyme finely chopped, fresh
- 400 g penne pasta (or any of your favourite)
- Parmesan Cheese to garnish, shavings
Instructions
Making the Swedish meatballs
- Place ground beef, grated onions, egg, salt, freshly ground black pepper, coriander powder, chili, and chopped parsley in a large bowl.
- Mix until nicely combined and knead for a few minutes.
- Take a small amount from the mixture and turn it into a bite-size meatball. Place on a plate. Repeat until you finish the mixture.
- Place a large pan or a wok on high heat and heat some vegetable oil.
- Add half of the meatballs and nicely sear all sides until brown. Remove to a plate and repeat with the rest of the meatballs.
- Add grated cheese to the sauce before adding the cooked pasta and then add the chopped herbs.
- Give it a good stir, check the seasoning and garnish with some parmesan shavings.
Preparing the creamy sauce
- When you finish browning the meatballs, add chopped onions to the pan.
- Nicely brown the onions for a few minutes, stirring occasionally.
- Add the sliced peppers and saute for a few minutes before adding the sliced mushrooms.
- Saute the mushrooms until soft and then add the chili, salt, black pepper, nutmeg, and white wine.
- Let the white wine reduce totally and then add the double cream.
- Let the sauce bubble up for a few minutes before adding the browned meatballs.
- Cook for 8-10 minutes until the meatballs are thoroughly cooked. Start cooking your pasta in boiling water in meanwhile.
Cook the pasta and combine with the sauce
- While the meatballs are cooking in the sauce, start cooking your choice of pasta in boiling water. Make sure to follow the instructions on the packaging.
- Add grated cheese to the sauce before adding the cooked pasta and then add the chopped herbs.
- Give it a good stir, check the seasoning and garnish with some parmesan shavings.
Equipments used:
Notes
- Cook your pasta in plenty of salted boiling water for the best results. Don't add any oil to pasta water as it prevents the sauce from sticking to the pasta and also delays boiling the pasta water.
- Use ground beef with a minimum of %15 fat for juicy and tasty meatballs.
- Homemade meatballs have a soft texture and should be handled with extra care while pan-frying them.
- You can double the recipe for the meatballs and freeze some for later. They will keep frozen for up to 3 months in an airtight container.
- Omit the wine and chili if you are cooking this delicious meatball pasta dish for kids!
- The leftovers would keep for up to 5 days when refrigerated in an airtight container, or up to 3 months in the freezer.
Nutrition Information
Show Details
Calories
890kcal
(45%)
Carbohydrates
93g
(31%)
Protein
52g
(104%)
Fat
54g
(83%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
207mg
(69%)
Sodium
1739mg
(72%)
Potassium
1156mg
(25%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
1953IU
(39%)
Vitamin C
91mg
(101%)
Calcium
475mg
(48%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 890 kcal
% Daily Value*
| Calories | 890kcal | 45% |
| Carbohydrates | 93g | 31% |
| Protein | 52g | 104% |
| Fat | 54g | 83% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 1739mg | 72% |
| Potassium | 1156mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1953IU | 39% |
| Vitamin C | 91mg | 101% |
| Calcium | 475mg | 48% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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