Swedish Spaghetti Meatballs

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Step 1.

Add white bread (without crusts) into a bowl and cover with whole milk. Squeeze it together and set aside until the milk is absorbed.

Step 2.

Finely chop onion. Add a heaped tsp of all spice and fry until soft. Remove from the heat.

Step 3.

Grab a big mixing bowl. Add your soaked bread, the pork and beef mince, onion, egg yolks, a handful of finely chopped parsley stalks, a grated garlic clove, salt and pepper.

Step 4.

Mix it all together. Divide and roll into 20 balls. Cover and refrigerate for 15 minutes.

Step 5.

Heat a large pan. Add a drizzle of olive oil and add your meatballs. Cook for 5 minutes on each side. Remove from the heat when they are brown and caramelised all around.

Step 6.

Get your tagliatelle on the boil.

Step 7.

Set meatballs aside. Drain excess oil from the pan.

Step 8.

Place the pan back on the heat. Add butter. Allow it to melt and add a tbsp of flour. Whisk it in. Add 500ml of beef stock, cider vinegar and a good grind of pepper.

Step 9.

Cook until the sauce has thickened and then reintroduce the meatballs. Throw in a handful of chopped parsley and mix it in.

Step 10.

Serve the meatballs on the tagliatelle with any leftover parsley leaves scattered on the top. Enjoy!

The sauce is quite rich. We suggest adding 100ml of Vinegar. Make sure to taste it though and keep adding more until you find the balance that is right for you!

1 Tbsp Plain Flour
150g Butter
1 Heaped Tsp Ground All Spice
3 Eggs
1 Pint Whole Milk
1 Brown Onion
500g Pork Mince
500g Beef Mince
120g White Bread
100ml Cider Vinegar
1 Beef Stock Cube
Bunch of Parsley
500g Tagliatelle
1 Clove of Garlic
Salt
Pepper
Olive Oil