Ingredients: |
Ingredients: 8oz Elbow macaroni
¾ Pound ground beef
¾ Pound ground pork
⅓ Cup Panko
2 Large egg yolks
2 Green onions, thinly sliced
2 TBSP Chopped fresh parsley leaves
¼ tsp Ground allspice
¼ tsp Ground nutmeg
Kosher salt and freshly ground black pepper, to taste
1 TBSP Olive oil
3 TBSP Unsalted butter
¼ Cup all purpose flour
3 Cups beef stock
⅓ Cup sour cream
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Directions: |
Directions:1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and ½ teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 to 1-¼ inch meatballs, forming about 24 meatballs.
3. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
4. Melt butter in a skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
5. Stir in meatballs and cookd, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper to taste.
6. Serve immediately. |
This recipe for Swedish Meatball Pasta is from