Swedish Spaghetti Meatballs
Add white bread (without crusts) into a bowl and cover with whole milk. Squeeze it together and set aside until the milk is absorbed.
Finely chop onion. Add a heaped tsp of all spice and fry until soft. Remove from the heat.
Grab a big mixing bowl. Add your soaked bread, the pork and beef mince, onion, egg yolks, a handful of finely chopped parsley stalks, a grated garlic clove, salt and pepper.
Mix it all together. Divide and roll into 20 balls. Cover and refrigerate for 15 minutes.
Heat a large pan. Add a drizzle of olive oil and add your meatballs. Cook for 5 minutes on each side. Remove from the heat when they are brown and caramelised all around.
Place the pan back on the heat. Add butter. Allow it to melt and add a tbsp of flour. Whisk it in. Add 500ml of beef stock, cider vinegar and a good grind of pepper.
Serve the meatballs on the tagliatelle with any leftover parsley leaves scattered on the top. Enjoy!