Scandinavian-Inspired Pork Meatballs with Tagliatelle

Expecting family and friends over for dinner? Try these Scandinavian-Inspired Pork Meatballs with Tagliatelle. As per traditional Scandinavian cooking, these pork meatballs are formed into small round balls instead of larger meatballs as is typically the case with Italian cooking. Combining white wine and stock sauce, this recipe is sure to be a crowd pleaser at your next get-together. 

The Round Dutch Oven is the only piece of cookware you’ll need for this recipe. Whether you need to simmer the sauce, cook the tagliatelle, or ensure the meatballs absorb all the rich flavours of the surrounding spices and white wine and stock sauce, this iconic piece of cookware has you covered. Coming equipped with a tight-fitting lid and its own self-basting cycle, the Round Dutch Oven is as versatile a piece of cookware as they come. 

From the stovetop to the tabletop, these Scandinavian-Inspired Pork Meatballs with Tagliatelle can be served directly out of the Dutch Oven, minimizing cleanup. After all, a warm, hearty meal is essential to any family gathering. This recipe takes under an hour to make, serving between four and six portions at a time. Here are all the ingredients you need and the steps to follow before tackling this recipe!

Preheat the oven to 400F.

Melt the butter in a Round Dutch Oven over medium heat. Add the finely diced onion to the pan and gently fry for 4 – 5 minutes until the onions start to soften. Add the crushed garlic and mixed herbs and fry, stirring continuously, for a further 1 minute. Once the onions have softened nicely, remove from the heat and allow to cool.

In a large bowl, place the pork mince, chopped parsley, dill, breadcrumbs and the cooled onion mixture. Add a generous pinch of salt and a crack of pepper before pouring in the egg. Using a wooden spoon, combine all the meatball ingredients thoroughly (but not overworking the mixture otherwise your meatballs will become tough), before dividing the mixture equally into 24. Roll each piece of mixture in the palm of your hands to form 24 round balls. Place on a lined Sheet Pan and bake in the oven for 15 – 18 minutes until the meatballs are nicely coloured on the outside.

In the meantime, make the sauce. Melt the butter in the casserole used to fry the onions (this will add extra flavour to the sauce). Whisk in the flour to create a roux. Stirring continuously, allow the flour to cook off for 2 – 3 minutes to create a paste. Slowly add the stock and wine, continuously whisking to avoid a lumpy sauce. When the mixture thickens, add a little more stock. Repeat this until all the stock has been added. Whisk through the redcurrant jelly to sweeten. Season generously with salt and pepper before taking off the heat. Whisk through the herbs and single cream to finish the sauce. Place the meatballs in the sauce to keep warm whilst you cook the pasta.

Cook the pasta according to packet instructions. Once cooked, drain and put in the pan with the meatballs and sauce. Gently stir together before serving immediately.