Smörgåsbord Meatballs with Mushrooms and Tagliatelle

Smörgåsbord Meatballs with Mushrooms and Tagliatelle

A simple yet luxurious pasta dish with rich stock and buttery flavour.

This Smörgåsbord Meatballs with Mushrooms and Tagliatelle recipe is a true celebration of simplicity. Combining tender Swedish meatballs, earthy mushrooms, and silky tagliatelle, it’s the perfect weekday comfort dish that feels restaurant-worthy. Cooked in a rich brown chicken stock and finished with fresh parsley, this meal delivers deep flavour and effortless elegance — Scandinavian comfort with Italian finesse.

⏱️30 minutes • 🍽️ 4 people

Ingredients

• 400g Smörgåsbord Meatballs
• 25g Unsalted Butter
• 500ml Brown Chicken Stock
• 200g Chestnut Mushrooms, washed and quartered
• 2 tbsp Chopped Parsley
• Tagliatelle

Method

  • Pre-roast the meatballs: Heat the butter in a non-stick pan over medium heat. Gently roast the meatballs until golden-brown, then remove and set aside.
  • Sauté the mushrooms: In the same pan, add the mushrooms and cook until soft and lightly browned.
  • Simmer the sauce: Pour in the chicken stock, return the meatballs, and simmer for about 20 minutes. Season to taste, then add the fresh parsley. The sauce should remain silky and not too reduced — perfect for coating the pasta.
  • Serve and enjoy: Toss with tagliatelle and serve immediately. A simple, hearty meal with layers of flavour and comfort.
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