Rigatoni with Swedish-Style Meatballs
in creamy sauce with broccoli & gomashio
A furniture shop made Swedish meatballs famous. Can you pronounce their name in Swedish? There they are called kötbullar.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Rigatoni
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
4 piece
Beef & pork meatballs
(May be present Celery, Egg, Gluten, Mustard, Soy)
½ piece
Onion
160 g
Broccoli
10 milliliters
Soy sauce
(Contains Soy, Wheat)
75 g
Cooking cream
(Contains Milk)
15 g
Grated Gouda
(Contains Milk)
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
Not included in your delivery
1 teaspoon
Flour
75 milliliters
Low sodium beef stock
1 teaspoon
Mustard
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Boil plenty of water in a pot or saucepan for the pasta and broccoli (see Tip).
- Finely chop the onion.
- Cut the head of the broccoli into florets and dice the stem.
Tip: if you're cooking for more than four people, use two pans and boil the pasta and broccoli separately.
- Boil the rigatoni for 9 minutes, then add the broccoli and boil for 4 - 6 more minutes.
- Drain and then set aside, covered.
- Melt the butter in a frying pan over medium-high heat. Sear the meatballs for 2 - 3 minutes, then remove from the pan and set aside. They don't have to be done yet, as they will finish cooking later.
- In the same pan, fry the onion for 1 - 2 minutes.
- Add the cream, stock, mustard and flour, along with 1 tsp soy sauce per person.
- Whisk to combine, then allow to reduce for 5 - 6 minutes. Taste and add more soy sauce if necessary.
- Transfer the meatballs back to the pan, then cover with the lid and cook for 6 - 8 minutes.
- Stir the rigatoni and broccoli into the sauce and cook for 1 more minute. Season to taste with salt and pepper.
- Serve the rigatoni on plates.
- Garnish with the grated cheese and the gomashio-herb mix.