Classic Swedish meatballs

Contains pork – recipe is for non-Muslims only
Now you can recreate the meatballs you’ve enjoyed on furniture shopping trips at home…

Prep:15 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 301
fat 13g
saturates 4g
carbs 22g
sugars 2g
fibre 1g
protein 26g
salt 1.73g

Ingredients

400g lean pork mince
1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp finely chopped dill, plus extra to serve
1 tbsp each olive oil and butter
2 tbsp plain flour
400ml hot beef stock (from a cube is fine)

Tip

Dill & pea rice
Gently fry 1 finely chopped onion in a little butter. Stir through 200g long-grain rice, then pour in 400ml hot vegetable stock. Bring to the boil, then cover and simmer for 15 mins. Add 100g peas to the pan and cook for 5 mins more until the rice is tender. Stir through a handful of dill to serve.Lemon & dill salmon
Mix together the zest 1 lemon with 1 tbsp chopped dill and 2 tbsp olive oil. Drizzle over 4 salmon fillets, season well, then bake at 200C/fan 180C/gas 6 for 10-15 mins until the fish flakes easily.Use up leftover dill - Warm potato salad
Cook 750g halved new potatoes for 10-15 mins in boiling water just until soft. Drain and leave to cool a little. Mix together 100ml soured cream with 1 tbsp finely chopped dill and 2 chopped spring onions. Toss through the warm potatoes and serve.

Method

In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.
Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.