Since I got back from my vacation in New Zealand I have been trying to be good with my diet as I put on a bit of weight during the silly season. As they say "shit happens".
The other day I decided that I would cook something I used to cook for my family in Sweden. Here is a slightly modified version of the very first meatballs I learnt to cook. My mother used to use a mix between pork and beef mince as this gives more "flavor" but as it also increase the fat content a lot I have used a heart tick approved beef mince to allow myself to use more olive oil to make the linguini really smooth.
Garlic Linguini w Swedish Meatballs - 4 Port
(Per Serving: 472Cal - 15g Fat, 42g Carbs, 40g Protein)
600 g Lean Beef Mince
500 g Linguini Cooked
1 pc Medium Egg
2 tbsp Skim milk
30 g Bread Crumbs
4 tsp Extra Virgin Olive Oil
4-6 tbsp Finely Chopped Parsley
250 g Cocktail Tomatoes
200 ml Chopped Garlic Shoots
2 pc Garlic Cloves
Mix the egg, breadcrumbs, milk and some salt and pepper in a big bowl. Put this to the side meanwhile you boil up a large pot of water together with 1-2 tsp of salt. Mix the beef mince together with the breadcrumb mixture and shape the meatballs. When the water is boiling, add the pasta. Fry the meatballs in 1 tsp of the olive oil. Once they are almost done, add 50ml of water and braise them until the water has evaporated. Keep the meatballs warm meanwhile you drain the pasta. Use the pasta pot and add the rest of the olive oil, parsley, pressed garlic, salt and pepper. Once this mixture has a golden color add the pasta and re-heat. As you serve the pasta and the meatballs give the garlic shoots and cocktail tomatoes a quick turn in the same pot to heat up as well take up some of the garlic flavor.
Pasta got a bad reputation in media lately. In my opinion this is due to the distorted portion sizing we have and most people doesn't know how big a serving of pasta should be. Also choose as dense pasta as possible as this means a lower GI. Enjoy the pasta but if you have a "Lady & The Tramp" night, make sure to ease off on the garlic...
Thanks for the recipe!
I am addicted to IKEA's meatballs, and I wonder if that is authentic at all or is it just an IKEA invention. Regarding the size of your meatballs, how big should they be? The traditional Belgian ones we have here are like tennis ball size, or should I make them as small as IKEA's? ;)
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