Swedish Meatballs

Tender meatballs made incredibly soft with a secret ingredient (milk!), then covered in a rich, creamy gravy and served with pasta or mashed potato. A kid-friendly family crowd-pleaser made without traditional spices.

Ingredients

Meatballs

• 500 g combined minced pork and veal (substitute with beef or use all pork)
• 1 large onion, grated
• 100 g breadcrumbs
• 1 egg
• ½ tsp sea salt flakes
• 1 tbsp milk

Sauce

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp plain flour
• 500 ml water
• 1 tsp beef stock powder (bouillon)
• 125 ml cooking cream or thickened cream

Cucumber Salad

• 2 cucumbers, sliced
• 1½ tbsp apple cider vinegar
• 1 tbsp finely chopped fresh dill
• 1 tsp sea salt flakes

To Serve

• 1 tbsp finely chopped fresh chives
• Pasta or mashed potato
• Cranberry sauce

Method

1. Add the meatball ingredients to a large bowl and use your hands to combine. Roll the mixture into meatballs, slightly smaller than a golf ball.

2. Heat the olive oil in a large frying pan over medium–high heat. Cook the meatballs, turning frequently, for 2–3 minutes until browned. Remove them from the pan and set aside (they will still be raw on the inside).

3. Turn the heat down to medium and add the butter to the same pan. Once the butter is melted, add the flour. Use a whisk to stir for 1 minute.

4. Once a paste is formed, add the water and stock powder. Continue whisking until the sauce begins to thicken. Return the meatballs to the sauce and cook for 8 minutes.

5. Add the cream and cook for a further 2 minutes.

6. To make the cucumber salad, combine the ingredients in a bowl.

7. Garnish the meatballs with the chives and serve with pasta or mashed potato, cucumber salad and cranberry sauce.

Tips

• Refrigerate pre-made, uncooked meatballs for up to 3 days or freeze for up to 3 months. Store with baking paper between layers.
• Leftovers can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze.