Spiced Swedish Meatballs
with Mushrooms and Fusilli
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
170 g
Fusilli
(Contient: Blé)
227 g
Champignons blancs
113 g
Oignon, haché
1 cs
Swedish Spice Blend
0.3 tasse(s)
Crème sure
(Contient: Lait)
2 pièce(s)
Concentré de bouillon de bœuf
2 cs
Chapelure
(Contient: Lait, Gluten, Soya, Sésame)
½ cs
Farine de lin
10 g
Persil
28 g
Canneberges séchées
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
pièce(s)
Huile*
Ustensiles
Instructions
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.
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.
Cook the pasta: Add the pasta to the boiling water and cook until tender, 9-10 min.
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!)
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.
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.
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.
Finish and serve: Divide pasta between bowls and top with the Swedish meatballs. Sprinkle with parsley and enjoy!
