Swedish Style Meatballs with Pappardelle

20 Minutes


30 Minutes

A Delightful Combination of Swedish Style Meatballs and Pasta Vera Fresh Pappardelle


  • Pasta Vera Pappardelle (1/2 pack)
  • 6 pork sausages
  • 2 tablespoons oil to fry
  • Parsley


  • 1/3 cup butter (50g)
  • 1/4 cup plain flour
  • 500 ml (2 cups) beef or chicken stock
  • 1 cup cream
  • 2 teaspoons soy sauce
  • 1 teaspoon dijon mustard
  • Salt and pepper, to season


  1. Cut the sausages open at one end and squeeze out the sausage meat into
    medium-sized meatballs.
  2. Form the meatballs with damp hands then fry in a hot frying pan with 2
    tablespoons oil. Cook until golden brown then remove from the pan.
  3. Add the 1/3 cup butter to the juices in the pan to melt.
  4. Whisk in the flour until it dissolves and starts to get golden.
  5. Slowly add the stock then the cream, soy sauce and dijon.
  6. Bring to a to simmer and season with salt and pepper to taste.
  7. Mix the sauce through well to combine all of the flavours together.
  8. Place meat balls into pan and simmer for 5-10 minutes till meatballs are hot and cooked through.
  9. Cook pasta according to packet instructions.
  10. Serve in a large bowl/ platter so people can help themselves – top with parsley!

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