Swedish Meatballs and Pasta

What makes this recipe Swedish? The gravy as sauce and the ultra-simple and sleek style of execution. This is a classic recipe cooked by many Swedish mothers for their tots. Not only is it simple to make, it’s also delicious and very economical. Serve with cranberry sauce if desired.

Serves 6  Prep Time 15 minutes  Cooking Time 25 minutes

spaghetti, macaroni, or fettuccine pasta (cooked in a deep pasta pot then drained and set aside; keep about 1 cup of the pasta liquid to thicken sauce if desired)

For the meatballs
1/2 kilo lean ground beef
1/2 cup chopped onions
1/4 cup chopped carrots
1 egg
2 dashes Worcestershire sauce
1 dash hot sauce
salt and pepper to taste

For the gravy
1 tablespoon butter
2 tablespoons remaining olive oil in pot
3 tablespoons all-purpose flour
2 cups beef broth
salt and pepper to taste
fresh rosemary sprig or 1/2 teaspoon dried rosemary

1  To make the meatballs: Mix all the ingredients and form into balls the size of a one-peso coin.

2  Using the same pasta pot, sauté meatballs in some extra virgin olive oil. When meatballs are golden and slightly crisp on the outside, set aside. Start preparing the gravy.

3  To make the gravy: Place butter in a pan, and on medium-low heat, mix with the olive oil. Add the flour and cook until the flour is well mixed into the oils and bubbling.

4  Slowly add the broth and the rest of the ingredients—whisk well so no clumps form. Simmer until slightly thick (can coat the back of a spoon). Place the cooked meatballs back into the sauce and toss in pasta. Serve hot.

Make-ahead tip: You can make the meatball mix in batches and freeze into small containers. Just pull out of the freezer as needed. Don't even bother forming into balls before freezing, because it will get squished and deformed anyway if your freezer is the typical jam-packed one.

Photography by David Hanson │Styling by Carina Guevara │ Prop Styling by Becky Kho