Swedish Meatballs with Pappardelle

Swedish Meatballs with Pappardelle preparation time
Prep: 10 minutes
Swedish Meatballs with Pappardelle cook time
Cook: 10 minutes
Swedish Meatballs with Pappardelle preparation time Serves: 4
Swedish Meatballs with Pappardelle preparation time Cook Using: 

Method

Method

  • Place the meatball ingredients into a large bowl and use your hands to work everything together and shape it into 16 meatballs.
  • Heat oil and butter in a large frying pan over medium-high heat. Add the meatballs and cook, turning them every 1-2 minutes, until browned on all 4 sides, about 8 minutes total.
  • Transfer the meatballs to a plate.

For the gravy

  • Sprinkle the flour over the remaining fat in the pan and use a wooden spoon to scrape up the browned bits. Cook the flour until it no longer appears dry, about 1 minute.
  • Add the beef stock and whisk until smooth.
  • Return the meatballs to the gravy and any juices from the plate, and the whipping cream. Simmer for 10 minutes until the meatballs are cooked through and the sauce has thickened.

To serve

  • Cook fresh pappardelle as per packet instructions. Arrange onto warm plates and top with meatballs and gravy.

Ingredients

  • 500 g Northern Ireland Farm Quality Assured steak mince
  • 1 Shallot
  • 2 Garlic cloves
  • 20 g Fresh breadcrumbs
  • 1 Egg
  • 1/2 tsp Fresh nutmeg
  • 1/4 tsp Allspice
  • Pinch of sea salt
  • Pinch of black pepper
  • Small handful of fresh parsley

For the gravy

  • 1 tsp Olive oil
  • 2 tbsp Butter
  • 3 tbsp All purpose flour
  • 1 pint Beef stock
  • 200 ml Whipping cream
  • Black pepper

To serve

  • 500 g Fresh pappardelle