Classic Swedish meatballs
By Good Food
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home…
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 301
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fat 13g
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saturates 4g
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carbs 22g
-
sugars 2g
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fibre 1g
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protein 26g
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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 riceGently 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 salmonMix 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/180C fan/gas 6 for 10-15 mins until the fish flakes easily.
Use up leftover dill - Warm potato saladCook 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.
