Rigatoni with Swedish-Style Meatballs
in creamy sauce with broccoli & gomashio
A furniture store made Swedish meatballs famous. Can you pronounce their name in Swedish? There, they're called kötbullar.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Rigatoni
(Contains: Tarwe May be present: Mosterd, Soja, Lupine, Ei)
4 piece
Beef-pork meatballs
(May be present: Mosterd, Soja, Ei, Selderij, Gluten)
½ piece
Onion
160 g
Broccoli
10 milliliters
Soy sauce
(Contains: Tarwe, Soja)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
25 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
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.
