Swedish Meatballs

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


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


Per serving (incl. Tax)


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

You Will Need

Not Included in Bag

for 1 serving only

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


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing Bowls
    Mixing Bowls
  • Pot

Watch Video


  • 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


    • Add pasta to a serving bowl and serve the meat balls on top of pasta.


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