Swedish Meatballs

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

                   Salt/Pepper

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...