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Swedish Meatballs on Tagliatelle


  • Prep time about 10 minutes (unless making own pasta!)

  • Cooking time about 60 minutes.


For the Meatballs

  • 500g Kid Mince

  • 1/2 Medium Red Onion - finely chopped

  • 1 medium carrot - finely grated

  • 1 garlic clove - crushed

  • 1 tsp Dried Mixed Herbs

For the Cream Sauce

  • 300ml Stock

  • Juice of 1/2 Lemon

  • 80ml Double Cream

  • 1 tbsp Plain Flour

  • 1 tbsp Cranberry Sauce

  • Salt & Pepper to taste


For the Meatballs

  • Combine all ingredients into  bowl.  

  • Divide into 24 and shape into balls.  

These can be kept in the fridge until ready to add to the sauce.

For the Cream Sauce

  • Tip stock into frying pan, add meatballs and cover.  Cook for 30 minutes.

  • Remove meatballs

  • Add remaining ingredients to the pan and combine well. A splash more stock can be added if required.

  • Return meatballs to pan, bring to simmer and cook until the sauce is thick (about 20 minutes)

During the final 20 minutes, prepare tagliatelle according to instructions on the packet - if you haven't made your own of course which would be better still!

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