One Pot Creamy Swedish Meatball Pasta

INGREDIENTS

• 500g Beef Mince
• 1/2 C gluten free Breadcrumbs (or can substitute gluten free Flour)
• 1 Egg
• 1/2 Tbsp Salt
• 1 Tbsp Pepper, ground
• 2 Tbsp Garlic Infused Oil
• 2 tsp Beef Stock Powder
• 5 C Water (you may need to adjust this up or down)
• 2 C Milk (lactose free, or regular if you are not following a green FODMAP diet)
• 1/2 Tbsp gluten free Soy Sauce
• 400g gluten free Pasta (I used spaghetti, however any gluten free pasta will work)
• 1 C Parmesan Cheese, grated
• 1/2 C Parsley, roughly chopped

INSTRUCTIONS

1. Add the beef mince, breadcrumbs, egg, 1/4 tablespoon of salt, and 1/2 tablespoon of pepper to a large bowl and mix well.
2. Roll eight meatballs – they will be about the size of a golf ball each.
3. Heat the garlic infused oil in a large pan over medium-high heat.
4. Add the balls into the pan, cooking for about a minute.
5. Flip the meatballs, then add 3 C of water, beef stock powder, milk, remaining salt and pepper, and the soy sauce. Stir well.
6. Bring the liquid to a boil then add the pasta. Turn the heat down immediately to a medium. Be careful not to overheat the liquid or it will curdle*. Stir the liquid constantly to prevent curdling.
7. Continue stirring and adding the additional water, cup by cup, until the pasta is cooked through and the liquid has reduced into a sauce that coats the noodles.
8. Remove from heat and add the parmesan and most of the parsley, stirring until the cheese has melted.
9. Serve while warm, topped with the remaining parsley.

*If the liquid curdles, add some additional milk and stir through. This will usually restore it.