Swedish meatballs with pasta recipe
Traditional Swedish meatballs made from minced pork and served with creamy pasta and peas.
Ingredients
- 600 g minced pork
- 200 ml single cream
- 50 ml milk
- 100 ml chicken stock or hot water with a stock cube
- 300 g peas
- 25 g parsley
- 20 g butter
- 300 g pasta spirals
- 1 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
Details
- Cuisine: Scandinavian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Start by making the meatball mixture. Finely chop the onion and 2 tbsp of parsley.
- In a large bowl add the pork mince, 1 tbsp of the parsley, 1 tsp of mustard, ½ tsp of salt, 50ml of milk and the chopped onion. Using your hands mix together well then form into meatballs approximately 3cm in diameter. Set aside on a plate.
- Put the pasta on to boil for 15 minutes or until cooked.
- In a large pan heat the butter, add the meatballs and fry on a medium heat turning regularly for about 10 minutes until they are cooked through.
- Put the peas on to cook when the meatballs are almost ready.
- When the meatballs are ready remove them from the pan and set aside on a plate. To make the sauce add the chicken stock and cream to the same pan, bring to the boil and reduce until the sauce thickens, season to taste. Return the meatballs to the pan and heat through.
Recipe taken from Jessicasrecipebag.co.uk
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