Home » Beef Recipes » Swedish Meatballs with Pappardelle
Swedish Meatballs with Pappardelle
Serves: 4
Cook: 10 mins
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Equipment
- Large frying pan
- Saucepan
- green chopping board
- vegetable knife
- Garlic crush
- grater
- measuring jug
- Large bowl
- wooden spoon
- Whisk
- tongs
- Teaspoons
- Tablespoons
- Serving plates
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Ingredients
For the meatballs
- 500 g Northern Ireland Farm Quality Assured lean steak mince
- 1 Shallot
- 2 Garlic cloves, crushed
- 20g Fresh breadcrumbs
- 1 Egg
- 1/2 tsp Nutmeg
- 1/4 tsp Ground allspice
- A pinch of salt and black pepper
- A small handful of fresh parsley
For the gravy
- 2 tbsp Reduced fat butter
- 3 tbsp All-purpose flour
- 1 pint Reduced salt beef stock
- 200 ml Single cream
- A pinch of black pepper
To serve
- 500 g Pappardelle
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Method
- Peel and dice the shallot, cut the parsley and add to a large mixing bowl with the steak mince, crushed garlic, breadcrumbs, egg, nutmeg, ground allspice, salt and pepper.
- Use your hands to work everything together and shape it into 16 meatballs.
- Heat the butter in a large frying pan over a medium-high heat. Add the meatballs and cook, turning them every 1 to 2 minutes, until browned on all 4 sides, about 8 minutes total.
- Transfer the meatballs to a plate.
For the gravy
- Add in the flour to the remaining butter in the pan and use a wooden spoon to stir. 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. Pour in the single cream. Simmer, uncovered for 10 minutes, until the meatballs are cooked through, and the gravy has thickened.
To serve
- Cook fresh pappardelle as per packet instructions. Arrange onto warm plates, top with meatballs and gravy before serving.
