Swedish style pork meatballs with sour cream and dill spaghetti

Updated at: Fri, 19 Jul 2024 19:34:22 GMT

Step 1

1. Make the meatball mix: Combine pork mince with garlic paste, egg yolk, 3 dill fronds (finely chopped) and salt to season. Mix well to combine.

Step 2

2. Shape meatballs: Scoop meatball mix into approximately 30g portions. Roll into a ball gently to combine.

Step 3

3. Boil a pan of salted water. Add your spaghetti (gluten-free if required) and cook as per packet instructions. Drain, reserving 4 tbsp of cooking water for the sauce.

Step 4

4. Whilst spaghetti is cooking make the sauce. Combine sour cream, dijon mustard, lemon juice and butter in a pan. Warm gently over a low heat until butter is melted. Add the pasta water to loosen the sauce to desired consistency (coating the back of a spoon). Keep warm and add remaining dill fronds (finely chopped) just before using.

Step 5

5. Whilst spaghetti is cooking, add oil to heavy based frying pan and heat over medium. Add the meatballs and fry whilst frequently rolling them around the pan. Until they are golden brown all over and cooked in the middle (4-5 minutes).

Step 6

6. Combine sauce and spaghetti. Transfer to plates. Top with meatballs. And serve.

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Easy

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Go-to

Under 30 minutes