Swedish Meatballs And Pasta

Preparation

• Make your pasta of choice as per pasta-making instructions. Set aside.
• Grind your beef and pork as per meat grinding instructions.
• In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, breadcrumbs, and eggs until combined.
• Using a tablespoon, measure out the meat mixture into roughly 1.5inch balls (approx 35).
• In a large pan, heat 2 tbsp of olive oil over medium-high heat. Add 1/2 of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside.
• When all of the meatballs are browned, pour any excess grease. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time, whilst whisking.
• Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice, and nutmeg. Whisk a few more times. Slowly add the cream.
• Once the gravy begins to simmer, add the meatballs back into the pan. Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through, approx 8-10 mins.
• Cook your fresh pasta for 3-6 minutes.
• Add freshly cooked pasta of choice and gently mix and serve alongside steamed vegetables of choice.