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Meatball Pasta with Gravy Recipe

Not too long ago, I have shared this Swedish Meatballs with Gravy and Lingonberry Jam Recipe. That is simple comfort food that easily pleases the taste buds of both the young and old at home. Just like how many of us still enjoy having IKEA Swedish Meatballs every now and then. This Meatball Pasta with Gravy Recipe that I am sharing today is similar except that the meatballs are served over pasta this time.

Meatball Pasta with Gravy Recipe

Batch Cooking Saves Time

If you’re planning to make Swedish meatballs soon, you may want to make a huge portion of them. Once the meatballs are cooked, divide them into portions, pack them into freezer bags and store them in the freezer. This way, you can gradually use the meatballs to create different dishes over the week. This method really saves time while not compromising on variety and quality when cooking for the family. 😉

Meatball Pasta with Gravy Recipe

Meatball Pasta with Gravy Recipe
serves 4
  • 4 portions of cooked penne (or a pasta of your choice)
  • chopped parsley as garnish
For the meatballs:
  • 250g minced beef
  • 250g minced pork
  • 60g yellow onion, finely diced
  • 1 small egg, beaten
  • 60g panko breadcrumbs
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground nutmeg
For the gravy:
  • 3 tbsp unsalted butter
  • 3 tbsp plain flour
  • 500ml beef stock
  • 50ml evaporated milk
  • ground black pepper
Preheat oven to 180 deg C. Line a baking tray with aluminium foil and lightly grease with cooking spray or olive oil.
Combine all ingredients for the meatballs in a large mixing bowl. Mix everything up thoroughly with your hands.
Roll the meat mixture into round balls (yields about 24 meatballs) and arrange them on the tray in a single layer.
Bake for about 20 minutes till the meatballs turn brown.
Melt the butter in a pan over low heat till it turns foamy.
Add the flour and whisk continuously for about 6-8 minutes until the mixture turns medium brown.
Gradually pour in the stock and continue whisking. Bring to a boil and let the gravy simmer till it thickens up. Do not stop whisking while simmering.
Slowly whisk in the evaporated milk till well combined. Season with pepper.
Transfer the meatballs to the pan and let them simmer in the gravy for a few more minutes.
Serve the meatballs with gravy over the pasta. Garnish with parsley and serve.

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