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Spiced Swedish Meatballs

Spiced Swedish Meatballs

with Mushrooms and Fusilli

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These traditional Swedish meatballs are flavoured with warm spices like allspice and nutmeg and sweetened with a touch of dried cranberries! Tossed in a light cream sauce, this comfort food classic is great for any weeknight meal.

Allergens:Wheat/BléMilk/LaitSoy/SojaSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Fusilli

(ContainsWheat/Blé)

227 g

White Mushrooms

113 g

Onion, chopped

1 tbsp

Swedish Spice Blend

0.3 cup

Sour Cream

(ContainsMilk/Lait)

2 unit

Beef Broth Concentrate

2 tbsp

Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Soy/Soja, Sesame/Sésame)

½ tbsp

Flax Meal

10 g

Parsley

28 g

Dried Cranberries

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3489 kJ
Calories834 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate103 g
Sugar22 g
Dietary Fiber7 g
Protein45 g
Cholesterol119 mg
Sodium597 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Bowl
Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice the mushrooms. Finely chop the parsley. Finely chop the dried cranberries.

2

Make the meatballs: In a medium bowl, mix the flax meal and 1 tbsp water (double for 4 people) until combined. (It will look gloopy!) Add the ground beef, breadcrumbs, spice blend and cranberries. Season with salt and pepper. Roll the mixture into 1-inch round meatballs.

3

Cook the pasta: Add the pasta to the boiling water and cook until tender, 9-10 min.

4

Sear the meatballs: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning the meatballs occasionally, until golden-brown on all sides, 3-4 min. Transfer the meatballs to a plate. (It's okay if the meatballs are not fully cooked through at this step!)

5

Cook the mushrooms: Add a drizzle of oil to the same pan, then the onions and mushrooms. Cook until the mushrooms are golden, 5-6 min.

6

Reserve 1 cup pasta water (double for 4 people) from the pasta. Drain the pasta and rinse under cold water to keep them from sticking.

7

Add the butter, sour cream, broth concentrates and reserved pasta water to the veggies. Add the meatballs. Cover with a lid and simmer until the sauce thickens and the meatballs are cooked through, 9-10 min. (TIP: Cut a meatball open to make sure it's no longer pink inside!) Season with salt and pepper.

8

Finish and serve: Divide pasta between bowls and top with the Swedish meatballs. Sprinkle with parsley and enjoy!