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Swedish meatballs with pappardelle
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Swedish meatballs in tangy sauce with pappardelle and green beans.
Ingredients:
  • 375g dried egg pappardelle pasta
  • 200g green beans, trimmed, halved lengthways
  • 500g turkey breast mince
  • 3 garlic cloves, crushed
  • 125.00 ml panko breadcrumbs
  • 62.50 ml finely chopped fresh dill, plus extra small sprigs to serve
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 165.00 gm dry white wine
  • 255.00 gm beef style liquid stock
  • 166.65 gm thickened cream
  • 10.00 gm cornflour
  • 40.00 ml chopped pecans, toasted
Instructions:
  • In a large saucepan of salted boiling water, cook pasta according to package instructions. Add beans for the last 2 minutes of cooking. Drain well.
  • Combine minced meat, garlic, egg, breadcrumbs, and dill in a bowl. Season with salt and pepper, then roll into tablespoon-sized balls. Heat oil in a large frying pan over medium-high heat, and cook meatballs for about 5 minutes until browned all over. Add onions and cook for 3 more minutes until starting to brown. Pour in the wine and let it simmer for 2 minutes until reduced by half. Add stock and bring to a simmer before transferring the meatballs to a bowl.
  • Combine cream, mustard, and cornflour in a jug, then pour into a pan. Cook, stirring constantly, until the mixture bubbles and thickens (about 2 minutes). Add the meatballs back to the pan, mix well. Add pasta and beans to the pan. Garnish with pecans and extra dill. Serve and enjoy!

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