170. Swedish meatballs served with capellini noodles, inspired by Sweden's iconic national dish

“Just really good recipes” always titles every recipe with ‘inspired by’. I experiment in the kitchen, and draw inspiration from many cultures and kitchens. This time we are travelling to Sweden with a package of Italian capellini noodles.

As a home cook, part of the fun is fiddling with recipes until they work. I employ shortcuts that make traditionalists cringe (we don’t do it that way, I have heard this many times). There is always a concerted attempt to make the original ‘classic’ recipe the first couple of times, then more times than not, and after some fiddling around with the ingredients, a similar dish is created - hence the moniker ‘inspired by’. Sometimes the original recipe sticks, other times we prefer the recipe tweaked around the edges. The recipes posted are ‘inspired’ versions cooked for family and friends.

Let’s talk about those capellini noodles that are on full display in the featured photo, they are simply just the household favourite - for just about everything that is pasta related, eventually we’ll phase other shapes back in. Traditionally Swedish meatballs are served with a broad egg noodles or rice.

This recipe includes a meatball recipe I got from a friend that is of Swedish heritage. Feel free to use any kind of meatball for this recipe, the magic is in the sauce! I even occasionally make simple meatballs seasoned with just salt, pepper, onion powder, garlic powder and always some fresh parsley. Mild Italian meatballs are also fine in this recipe - it is all about the glorious sauce.

I frequently prepare big batches of Italian meatballs, and freeze whatever is not consumed. Once you add the sauce, Swedish meatballs they are! My family love every bite and have yet to mention (or notice) when meatballs aren’t traditionally ‘Swedish’. This recipe always uses ground beef or veal. Some recipes call for pork, (as we don’t eat pork, it isn’t listed here). If you want to mix 1/2 beef and 1/2 pork please feel free to do so.

In preparing this post I was only cooking two servings. The servings were large, 6 meatballs per person - I was feeding carnivorous young males insisting on 500g of protein per meal, of course this is a gross exageration but, you know what I mean. I had previously made a batch of meatballs and froze them. I took 12 meatballs out of the freezer, and baked them in the oven, prepared the sauce then added the meatballs, and topped everything with some roughly chopped parsley. The capellini was boiled while I made the sauce. Simple!

This recipe is for 6 people, regular adult sized portions.

Meatballs - traditional

• 1 lb ground beef, veal or turkey/chicken

• 1/4 cup bread crumbs - I use seasoned Italian, panko, plain, all work perfectly

• 1 Tbsp parsley, chopped

• 1/4 - 1/2 tsp ground allspice (I use 1/2 tsp as we like the stronger flavour)

• 1/4 cup onion, finely diced

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1 egg

• 2 Tbsp extra virgin olive oil

Sauce

• 4- 5 Tbsp salted butter

• 1 Tbsp flour whisked into with 1/4 cup cold water

• 1 cup beef broth

• 1 cup heavy cream

• 1 Tbsp Worcestershire sauce - more to taste

• 1 1/2 tsp Dijon mustard

• 1 tsp white pepper (not black pepper)

• salt to taste - do not add salt before tasting

• 2 Tbsp parsley, chopped

Instructions

1. For the meatballs: Combine ground beef, bread crumbs, parsley, allspice, onion, garlic powder, pepper, salt, and 1 egg. Mix until combined.

2. Roll into meatballs - I like golfball size. Cook meatballs in the oven (400 F for 20 minutes) or in a skillet over medium heat until done.

3. For the sauce: In a skillet, melt the butter. Stir in the Dijon mustard, Worcestershire, white pepper. Add the beef broth and cream. Then to thicken, add the flour and water slurry, be sure to stir constantly until the sauce thickens.

4. Add the meatballs back to the skillet with some chopped parsley. Serve over egg noodles (or spaghetti style noodles) or rice.

I used capellini noodles with this recipe as they are my kids’ favourite these days. Broad egg noodles are traditional. Sprinkle with fresh parsley before serving, and feel free to add as much sauce as you like!

Serve and enjoy!