Swedish Meatballs

Name: Swedish Meatballs
SKU: 4015
Price: 350 INR
Availability: InStock

with Fusilli Pasta in Mustard & Worcestershire Sauce

25 - 30 minutes

Cook Within:24 hours

30 Min

Effort :

Easy

Spice :

Mild

Delicious Swedish-style meatballs doused in a creamy sauce over a bed of pasta.

₹350

Per serving (incl. Tax)

68 x Chicken

375 x Chicken Stock

7 x Ginger

7 x Garlic

13 x Light Soy Sauce

12 x Chinese cooking wine

13 x Sesame oil

90 x Egg Noodles

100 x Bok Choy

5 x Scallions

2 x Chilli Paste

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Nutrition Values

(Per Serving)

Calories	422.84
Total Fat	24.12g
Cholesterol	38.5mg
Sodium	692.53mg
Total Carbohydrates	42.53g
Protein	15.04g

Nutrition Values

(Per Serving)

Calories 422.84
Total Fat 24.12g
- Saturated Fat 13.68g
Cholesterol 38.5mg
Sodium 692.53mg
Total Carbohydrates 42.53g
- Dietary Fiber 2.35g
- Sugar 4.28g
Protein 15.04g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

Minced Mutton
Fusili Pasta
Egg
Breadcrumbs
Garlic Powder
Onion Powder
Nutmeg Powder
Butter
Maida
Chicken Stock
Mustard Sauce
Worcestershire Sauce
Sour Cream
Parsley Leaves

You Will Need

Not Included in Bag

for 1 serving only

Cooking Oil (30 ml)
Salt (to taste)
Pepper Powder (to taste)

Utensils

Non-Stick Pan
Mixing Bowls
Pot

Watch Video

Instructions

1
Make the meatball mix
- To a mixing bowl, add minced mutton, egg (as required, make sure the mixture is not too runny), breadcrumbs, garlic powder, onion powder, nutmeg powder.
- Season it with salt and pepper (to taste). Mix well
- Roll the mixture into balls, each meatball should be approx. 2 tbsp sized, like a golf ball. Set the aside.
2
Cooking the pasta
- Bring a large pot of water to boil.
- Once it is at a rolling boil, season it with 1/4 tsp of salt.
- Add the fusili pasta to it, and let it cook al dente (approx. 9-10 minutes).
3
Cooking the meatballs
- Set a large frying pan on medium-high heat, add cooking oil to it and let it heat up.
- Cook the meatballs in the heated pan for 5-6 minutes, flipping halfway through.
- Once the meatballs are sufficiently cooked, take them off the heat. And wipe down the pan if there is any unwanted crumbs on it.
4
Making the sauce
- Add the chicken stock cube to 1 cup of hot water, whisk well to dissolve it.
- Set the same frying pan back on medium-low heat and add the butter. Once melted, add maida and stir for a minute.
- Add the stock to the roux and whisk until smooth. Once starting to thicken, add the mustard sauce, worcestershire sauce, a bit of salt and pepper (as required). Allow it to simmer.
5
Bring it together
- Add the meatballs back into the sauce and let it simmer for a couple of minutes.
- Turn off the heat, and stir in the sour cream. Garnish with chopped parsley.
6
Assembly
- Add pasta to a serving bowl and serve the meat balls on top of pasta.