| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
Swedish Meatballs
- 6 slices bacon
- 1.25 lbs. ground beef (we used 85% fat)
- 1/2 medium onion finely diced
- 5 cloves garlic minced
- 1 large egg lightly beaten
- 2/3 cup panko breadcrumbs
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 2 teaspoons salt
- 1 teaspoon ground pepper
Gravy
- 1/4 cup brandy
- 3 cups beef stock
- 3/4 cup sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup Parmesan cheese grated
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- salt and pepper to taste
Bucatini Pasta
- 1 lb. bucatini pasta
- salted water for boiling
Ingredients
Swedish Meatballs
Gravy
Bucatini Pasta
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Instructions
Swedish Meatballs
- In a large pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon. Reserve 2 tablespoons of bacon fat, and discard any excess.
- In a large bowl, combine the ground beef, onion, garlic, egg, panko breadcrumbs, Worcestershire sauce, parsley, ground allspice, nutmeg, salt, pepper, and crumbled bacon using your hands until well incorporated.
- Form the beef mixture into meatballs, about an inch and a half in diameter (the size of a golf ball).
- Re-heat the 2 tablespoons of bacon fat in the same pan. Sear the meatballs on all sides until evenly browned, about 8-10 minutes. This can be done in batches. Remove the meatballs from the skillet and set aside. Tent with tinfoil to keep warm.
Gravy
- Deglaze the pan used to cook the meatballs with the brandy, scraping up any brown bits. Let simmer for 30 seconds.
- Add the beefstock, sour cream, dijon mustard, Worcestershire Sauce, and Parmesan cheese. Season to taste with salt and pepper. Let simmer for 3-4 minutes.
- In a small bowl, whisk together the cornstarch and water. Slowly pour the cornstarch mixture into the gravy (whisking quickly), until slightly thickened the desired consistency of the gravy has been achieved.
Bucatini Pasta
- Cook the bucatini in boiling water according to the package directions. Drain. Add the cooked bucatini to the gravy, tossing until coated. Add the meatballs to the pan. Let simmer for 2-3 minutes.
- Serve warm, and enjoy!
Recipe Notes
Our wine choice: the 2011 Black Stallion Cabernet Sauvignon. This full-bodied red is rich, with layers of flavor, and is the perfect accompaniment for this hearty dish. Share with me? Cheers!
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