Rigatoni with Swedish-Style Meatballs

Name: Rigatoni with Swedish-Style Meatballs in creamy sauce with broccoli & gomashio
Total time: 25m
Yield: 2
Ingredients: 180 g Rigatoni; 8 piece Beef-pork meatballs; 1 piece Onion; 360 g Broccoli; 20 milliliters Soy sauce; 150 g Cooking cream; 25 g Grated Gouda; 1 sachet(s) Gomashio-herb mix; 2 teaspoon Flour; 150 milliliters Low sodium beef stock; 2 teaspoon Mustard; ½ tablespoon [Plant-based] butter; to taste Salt and pepper

in creamy sauce with broccoli & gomashio

4.0(490)

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Calories

856 kcal

Protein

42g protein

Difficulty

Easy

Allergens:

Tarwe
Soja
Melk (inclusief lactose)
Sesamzaad
Selderij
Mosterd
Soja
Lupine
Ei
May contain traces of allergens
Selderij
Gluten

A furniture shop made Swedish meatballs famous. Can you pronounce their name in Swedish? There they are called kötbullar.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

90 g

Rigatoni

(Contains: Mosterd, Soja, Lupine, Ei, May contain traces of allergens, Tarwe)

4 piece

Beef-pork meatballs

(Contains: May contain traces of allergens, Selderij, Ei, Gluten, Mosterd, Soja)

½ piece

Onion

160 g

Broccoli

10 milliliters

Soy sauce

(Contains: Soja, Tarwe)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

15 g

Grated Gouda

(Contains: Melk (inclusief lactose))

½ sachet(s)

Gomashio-herb mix

(Contains: Sesamzaad, Selderij)

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

Energy (kJ)3580 kJ

Calories856 kcal

Fat39.8 g

Saturated Fat19.7 g

Carbohydrate78 g

Sugar10.4 g

Dietary Fiber12.1 g

Protein42 g

Salt2.7 g

Trans Fat0.3 g

Potassium456.9 mg

Calcium78.9 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Fryingpan with lid

•Whisk

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.