SWEDISH MEATBALL PASTA

 

Ingredients

• 8 ounces elbow macaroni
• ¾ pound ground beef
• ¾ pound ground pork
• ⅓ cup Panko breadcrumbs
• 2 large egg yolks
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups beef stock
• ⅓ cup sour cream

Instructions

1. Cook the Pasta:

   • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Make the Meatballs:

   • In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice, and nutmeg. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
   • Using a wooden spoon or clean hands, mix until well combined. Roll the mixture into 1-to-1¼-inch meatballs, forming about 24 meatballs.

3. Cook the Meatballs:

   • Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate and set aside.

4. Make the Sauce:

   • Melt butter in the same skillet over medium heat. Whisk in flour until lightly browned, about 1 minute.
   • Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.

5. Combine Everything:

   • Stir in the browned meatballs and cook, stirring occasionally, until heated through and the sauce is thickened, about 5 minutes.
   • Add cooked pasta and sour cream, stirring until heated through, about 2-3 minutes. Season with salt and pepper to taste.

6. Serve:

   • Serve immediately and enjoy!

This creamy meatball pasta is perfect for a comforting meal that combines the flavors of tender meatballs with a rich, creamy sauce. Enjoy!