Swedish Spaghetti Meatballs

Ingredients

• 1 tbsp Plain Flour
• 150 g Butter
• 1 tsp Ground Allspice
• 3 Egg
• 250 ml Whole Milk
• 1 Onion
• 500 g Pork Mince
• 500 g Beef Mince
• 120 g White Bread
• 100 ml Apple Cider Vinegar
• 1Cube Beef Stock
• 15 g Fresh Parsley
• 500 g Tagliatelle
• 1 Garlic Clove
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 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.

2. 2

   Finely chop onion. Add the all spice and fry until soft. Remove from the heat.

3. 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.

4. 4

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

5. 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.

6. 6

   Get your tagliatelle on the boil.

7. 7

   Set meatballs aside. Drain excess oil from the pan.

8. 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.

9. 9

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

10. 10

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