DSC_0037

Swedish Meatballs with Mafaldine Pasta and Spinach

Soft and seasoned Swedish meatballs in spinach and cream sauce served over fresh Mafaldine pasta.
Difficulty: Easy
Time: 35-40 min
Calories: 745 Fat: 18g Carbs: 63g Protein: 23g

Brought to America by Swedish immigrants, many of which settled in our beautiful state of Minnesota, Swedish meatballs date back to the 1920’s. They were considered a special meal because beef was a luxury item. These seasoned meatballs are traditionally served with pasta or potatoes and have many warming spices like: nutmeg, allspice, and coriander, giving them a unique and delicious flavor.

Ingredients
Flour
Panko Breadcrumbs
Swedish sauce blend
Beef broth base
Spinach
Shallot
Parsley
Malfaldine pasta
Grass fed ground beef
Heavy Cream

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Small pot

Large pan

Medium bowl

Cooking Instructions

DSC_0002
Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups salted water to a boil. Wash and dry all produce. Peel and mince shallot. Rough chop parsley leaves and stems. Dissolve beef broth base in 1 cup warm water. Remove ground beef from package; and pat dry.

DSC_0025
Step 2: COOK PASTA

Add Mafaldine pasta to boiling water and cook for 2-3 min. Once cooked, reserve 1 cup pasta water, then strain and set aside.

DSC_0017
Step 3: MAKE MEATBALLS

Place ground beef, panko, Swedish sauce blend, half the shallot, half the parsley and a pinch of salt and pepper in a medium bowl. Mix using both hands until well-incorporated, shape into 14-16 golf ball size meatballs.

DSC_0030
Step 4: SEAR MEATBALLS

Heat 1 Tbsp. oil in large pan over medium heat. Add meatballs and sear, browning on all sides. Add flour and remaining shallot; cook, stirring constantly for 1-2 min.

DSC_0034
Step 5: MAKE THE SAUCE

Add reserved pasta water, beef broth and Swedish sauce blend; mix until incorporated. Simmer until liquid has reduced by ½, about 6-8 min. Add heavy cream; mix well and simmer for another 3-5 min until sauce has thickened and begins to coat meatballs. Add in spinach and stir just to incorporate.

DSC_0037
Step 6: PLATE YOUR DISH

Divide pasta between two plates. Top with Swedish meatballs and plenty of sauce. Garnish with remaining parsley. Enjoy!