One-pot #Swedish #Meatball #Pasta


for four servings

    1 lb floor red meat (455 g)
    ½ cup seasoned bread crumbs (55 g)
    ½ onion, finely minced
    1 egg
    ½ tablespoon salt, for meatballs
    ½ tablespoon pepper, for meatballs
    2 tablespoons canola oil
    2 cups red meat broth (480 mL)
    2 cups milk (480 mL)
    ½ tablespoon salt, for sauce
    ½ tablespoon pepper, for souce
    1 tablespoon worcestershire sauce
    four cups egg noodle (400 g)
    1 cup shredded parmesan cheese (110 g)
    ½ cup contemporary parsley, chopped (15 g)


    In a huge bowl, combine the floor beef, breadcrumbs, onion, egg, salt, and pepper, blending till flippantly combined.
    Heat the canola oil in a pot over medium-high heat. Take about a golf-ball measurement of the meatball combination and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
    Add the meat broth, milk, salt, pepper, and Worcestershire sauce and supply it a stir.
    Bring the liquid to a boil, then upload the egg noodles. Stir always till the pasta is cooked and the liquid has lowered to a sauce that coats the noodles, about seven to eight minutes.
    Add the parmesan and the parsley, stirring till the cheese is melted.
    Enjoy!Visit Facebook Fanspage : @zodinafoodrecipes

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