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Swedish meatballs for $10

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, H, C, D
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g packet pork and veal mince

  2. 2 cups breadcrumbs

  3. cup milk

  4. 2 eggs, lightly beaten

  5. 2 garlic cloves, crushed

  6. teaspoon ground allspice

  7. 250g fettuccine

  8. chopped parsley, redcurrant jelly, to serve

  9. 60g butter

  10. 1/3 cup plain flour

  11. 3 cups beef stock

  12. 1 cup milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot, 200°C. Line a large oven dish with baking paper.

  2. In a bowl, combine mince, breadcrumbs, milk, eggs, garlic and allspice. Season to taste.

  3. Roll heaped tablespoonfuls of mixture into balls. Arrange in single layer in dish. Bake 20-25 minutes, until golden brown.

  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well. Keep hot.

  5. SAUCE: Melt butter in a medium saucepan on high. Stir in flour and cook 1 minute. Remove from heat. Gradually whisk in combined stock and milk. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer 3 minutes. Season to taste.

  6. Add meatballs to sauce, tossing to coat. Serve on a bed of pasta. Sprinkle with parsley and accompany with redcurrant jelly.

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