Swedish Meatballs with Creamy Mushroom Linguine

April 26, 2011

This is a variation on Swedish meatballs…if they met some mushroom sauce and whole wheat linguine at a bar.

You will need:

  • 2 slices whole grain bread
  • 1/4 c low-fat milk
  • 3 T butter
  • 1/2 medium onion, finely chopped
  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 egg yolks, lightly beaten
  • 1/2 t pepper
  • 1/4 t ground allspice
  • 1/4 t ground nutmeg
  • 1 lb whole wheat linguine
  • 2 lb mixed mushrooms, sliced thin
  • 1/2 c olive oil
  • 2 leeks, chopped
  • 2 cloves garlic, chopped
  • 1 T ground mustard powder
  • 3 T fresh thyme
  • Salt and pepper, to taste
  • 3/4 c white wine
  • 3/4 c light cream
  • 1/2 c Parmesan/Romano mix, grated

Then you…

  1. Preheat the oven to 350. Line a baking sheet with tinfoil.
  2. Tear the bread into small pieces (removing any crust). Place in a small mixing bowl with the milk. Set aside.
  3. In a nonstick skillet, melt the butter. Add the onion and cook over medium heat until soft. Remove from heat and set aside to cool.
  4. In a medium mixing bowl, combine the beef and turkey.
  5. In a blender, combine the milk-soaked bread, egg yolks, salt, pepper, allspice, nutmeg and onion. Pulse until pureed.
  6. Mix into the meat mixture until well blended.
  7. Shape into meatballs and bake for 30 minutes or until cooked through.
  8. Bring a large part of salted water to a boil and cook pasta according to the box, removing 1-2 minutes shy of al dente.
  9. Heat olive oil in a large, heavy nonstick skillet over medium heat. Saute the mushrooms until very golden and soft, about 10-15 minutes.
  10. Add the leeks, garlic, thyme and mustard to the mushrooms. Saute about 5 minutes.
  11. Stir in the white wine and allow to reduce 5 minutes.
  12. Stir in the cream and meatballs. Heat through.
  13. Toss the pasta with the creamy mushrooms and meatballs. Mix in the grated cheese and allow to sit a couple of minute so the sauce infuses the pasta.

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