Swedish Meatballs Spaghetti

Swedish meatballs spaghetti is a delightful fusion of Italian and Swedish culinary traditions.

While Swedish meatballs have a long-standing tradition in Sweden, spaghetti are a hallmark of Italian cuisine. The fusion of these two culinary delights likely occurred as a result of global migration and the subsequent blending of culinary traditions. As Swedes and Italians interacted, the marriage of tender, flavorful Swedish meatballs with the beloved Italian pasta created a dish that delighted palates around the world.

This fusion dish represents the beauty of cultural exchange and adaptation, resulting in a comforting and delicious meal that has become popular across continents.

It features tender, juicy Swedish meatballs nestled atop a bed of al dente spaghetti, all smothered in a rich and creamy sauce. The savory flavours of the meatballs, infused with a hint of nutmeg and allspice, perfectly complement the mild sweetness of the pasta. The marriage of these two classic components creates a uniquely satisfying dining experience that tantalizes the taste buds with every bite.

Combine mixed minced meat with breadcrumbs, one egg, chopped parsley, minced garlic, season with salt and pepper and shape into meatballs.

On olive oil fry the meatballs for about 10 minutes, moving them around the pan.

Cook spaghetti in salted water until al-dente.

Mix the beef stock with flour, cooking cream, mustard, all spice, nutmeg, Worcestershire sauce, basil, salt and pepper, and stir the sauce into meatballs.

Simmer over low heat for a few minutes and serve with the pasta.

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Swedish Meatballs Spaghetti

Yield: 2

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Ingredients

• Spaghetti - 180 g
• Mixed minced meat - 300 g
• Fresh breadcrumbs - 2 tablespoons
• Egg - 1
• Parsley - 1 tablespoon
• Garlic - 2 cloves
• Olive oil - 1 tablespoon
• Flour - 1 tablespoon
• Beef stock - 250 g
• Cooking cream - 100 ml
• All spice - 1/2 teaspoon
• Nutmeg - 1/2 teaspoon
• Mustard - 1 teaspoon
• Worcestershire sauce - 1 teaspoon
• Basil - 2 tablespoons

Instructions

1. Combine mixed minced meat with breadcrumbs, one egg, chopped parsley, minced garlic, season with salt and pepper and shape into meatballs.
2. On olive oil fry the meatballs for about 10 minutes, moving them around the pan.
3. Cook spaghetti in salted water until al-dente.
4. Mix the beef stock with flour, cooking cream, mustard, all spice, nutmeg, Worcestershire sauce, basil, salt and pepper, and stir the sauce into meatballs.
5. Simmer over low heat for about 10 minutes and serve with the pasta.

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