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Monday, November 4, 2019

Dijon Gravy Swedish Meatball Pasta

Ground beef and pork meatballs deliciously seasoned with a dijon gravy sauce and pappardelle pasta noodles.


  1. Cook your pappardelle pasta noodles according to package directions. Drain and set aside.
  2. In a bowl mix together beaten eggs, ground pork, ground beef, bread crumbs, ginger powder, ground cardamom, chopped saffron threads, salt, and pepper. Mix well and form into meatballs.
  3. Heat a pan on medium high heat and add some oil about a half inch up the pan. Cook your meatballs for about 10-13 minutes occasionally turning. Take out and set aside on paper towels.
  4. Don't clean out the pan. Heat it back on medium high heat and add lots of butter, whisk in some flour, whisk well along with the brown bits from the pan to create a roux. Whisk in some whipping cream, beef stock, and dijon mustard, whisk well until your dijon gravy reaches a nice consistency. Season to taste with salt and pepper.
  5. Toss your meatballs in with your gravy to heat for about 2 minutes. Spoon your meatballs and gravy over your pasta and serve. Enjoy! #recipesbyvance
Recipe by Vance Harris

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