Swedish meatballs on tagliatelle

A retro classic, these meatballs and pasta are drenched in a creamy, lip-smacking sauce.

Under 30 minutes

  Serves 4

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Ingredients:

Meatballs:
  • 1 small onion, diced
  • 1 tsp (5ml) ground cinnamon
  • 1 tsp (5ml) ground allspice
  • 2 tsp (10ml) ground cumin
  • 500g lamb or beef mince
  • Salt and milled pepper
  • Glug olive oil, for frying
Sauce:
  • 1 tub (250ml) sour cream
  • 1 cup (250ml) lamb or beef stock
  • 1 packet (500g) tagliatelle, cooked (use wholewheat if you prefer)
  • ½ a sliced red onion and a handful chopped dill, for serving

Method:

  1. Mix meatball ingredients together and season.
  2. Roll into small balls.
  3. Heat oil and fry meatballs on each side until cooked through.
  4. Add sour cream and stock.
  5. Cover and simmer for about 5-10 minutes or until thickened.
  6. Serve on a bed of pasta and top with onions and fresh dill.

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