Spaghetti & Swedish Meatballs

ONE MORE INTERNATIONAL RECIPE USING OUR BELOVED MEDITERRANEAN BASED EXTRA-VIRGIN OLIVE OIL. THIS TIME WE’RE MENTALLY TRAVELING TO SWEDEN TO SAVOR THESE SUMPTUOUS BEEF AND PORK MEATBALLS WITH A WHITE SAUCE AND TOPPED WITH GRUYÈRE CHEESE.

INGREDIENTS

MAKING THE MEATBALLS

• 500g Spaghetti
• 1 large red onion
• 2 tablespoons Olivus Floris Garlic, Chili & Rosemary Extra-Virgin Olive Oil
• 500g beef mince
• 500g pork mince
• 500g bread, diced (small cubes preferably)
• 1 egg
• 2 tablespoons of milk
• 1 tablespoon parsley, chopped
• 2 teaspoons ground nutmeg
• Salt and pepper to taste

MAKING THE SAUCE

• 1 tablespoon Olivus Floris Garlic, Chili & Rosemary Extra-Virgin Olive Oil
• 2 tablespoons butter
• 2 tablespoons flour
• 250ml beef broth
• 50ml heavy cream
• 3 tablespoons chopped parsley
• Gruyère to taste (about 150g if you’re not sure)
• Salt and pepper to season

INSTRUCTIONS

1. In a medium sized bowl combine all the ingredients in making the meatballs: red onion, Olivus Floris Garlic, Chili & Rosemary Extra-Virgin Olive Oil, meat, bread, one egg and milk, seasoning with parsley, nutmeg, salt, and pepper. Mix into a solid paste.
2. Roll your meat dough into small meatballs into a baking tray or use a cookie scoop to help.
3. In a large skillet, drizzle Olivus Floris Garlic, Chili & Rosemary Extra-Virgin Olive Oil and 1 tbsp of butter. This step is necessary so the butter doesn’t burn.
4. Join the meatballs, not overcrowding the skillet to maintain an even temperature. Let it cook through until brown and crispy.
5. Place the meatballs onto a plate.
6. Using the brown bits still in the skillet, add two more tbsp of butter and two tbsp of flour, whisking it until golden or light brown colored.
7. Add 250ml of beef broth and a bit of heavy cream, letting it gain creaminess texture.
8. Finish it with salt and pepper to taste, and serve with a bit of grated Gruyère.