Swedish Meatballs with Pasta

This was our dinner last night and I humbly to say we finished with all plates cleaned. Swedish meatballs popularized by one famous Swedish furniture store Ikea, but this dish is prepared in the same manner like any other cultures. The ingredients distinction defines the tastes and originated from.

Swedish meatball identifies the taste of nutmeg and cardamom, which are the basic spices. Crumbed bread and milk or cream added to give a soft and juicy texture of meat. This recipe traditionally serves
with mashed potato, but here instead I omitted to pasta as carbohydrate.

Ingredients:

300 grams Trottole noodles

1 lb. ground beef, 80% lean, 20% fat

3 pieces dinner roll, crumbled

2 pieces eggs, beaten

¼ cup half & half

3 cloves garlic, grated

1 red onion, minced- separate the half for sauce

1 teaspoon ground white pepper

½ teaspoon nutmeg powder

½ teaspoon ground cinnamon

½ teaspoon cardamom powder

1 teaspoon garlic salt with parsley

Sauce:

2 tablespoon salted butter

1 tablespoon olive oil

minced onion

2 cups half & half

1 cup sour cream

1 tablespoon garlic salt parsley

1 teaspoon nutmeg powder

salt

few sprigs of fresh parsley for garnish, chopped

Procedure:

1. Preheat oven to 400 degrees Fahrenheit.

2. Combine the listed ingredients above except noodles in a large mixing bowl. Use your clean hand to mash to incorporate ingredients.

3. Roll the mixture in your hand to form a ball, meatballs size should be like a golf ball.

4. Arrange them in a flat baking pan and bake for 15-20 minutes. Turning once to brown the top sides. Once done, set aside.

5. Boil the pasta until al dente. I always cook pasta with salt and oil so the noodle won’t get sticky and mushy.

6. In another hand, melt butter and heat olive oil, sauté onion until translucent.

7. Slowly pour in the half & half and add sour cream, season it with all spices. Simmer for 5 minutes over low-medium heat.

8. Throw in slowly the baked meatballs and simmer for few minutes.

9. Place the cooked pasta on a serving plate and pour the sauce with meatballs.

10. Garnish with fresh parsley, and serve. Have a lingonberry jam on sides, taste blend so well.