Swedish Meatball Pasta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 225 g round beef
- 30 g breadcrumbs
- 1 egg (s)
- 340 ml beef broth
- 340 ml whole milk
- 50 g parmesan, rated
- 200 g ribbon noodles, uncooked
- salt and pepper
- Worcestershire sauce
Print Recipe
Pin Recipe Instructions
- Knead a meat dough from minced meat, egg, breadcrumbs, salt and pepper and form meatballs about the size of a golf ball. Fry them all around in oil for about 1 minute.
- Then add the beef broth and milk to the meatballs and bring to the boil. Season the sauce with salt, pepper and Worcestershire sauce to taste. Then add the uncooked noodles (I always use ribbon noodles or fettuccine) in the sauce with the meatballs and simmer for about 10 - 15 minutes until the noodles have absorbed almost all of the sauce and are done.
- Remove from the stove and stir in the grated Parmesan.
- Serve immediately.
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