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Creamy Swedish meatballs

Creamy Swedish meatballs

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A star rating of 4 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Love meatballs but worry about the fat content? This low-fat version will be a real treat

  • Easily doubled
  • Easily halved
  • Freezable (raw meatballs only)
Nutrition: per serving
HighlightNutrientUnit
kcal236
fat12g
saturates4g
carbs3g
sugars2g
fibre0g
protein29g
low insalt0.21g
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Ingredients

  • 1 onion , finely chopped
  • 450g minced pork (or lamb)
  • 1 egg yolk
  • 3 sprigs dill , finely chopped
  • 1 tbsp vegetable oil
  • 3-4 tbsp soured cream

Method

  • STEP 1

    Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.

  • STEP 2

    Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.

RECIPE TIPS
PREFER LAMB?

Minced lamb will work just as well here if you fancy a change from pork.

Goes well with

Recipe from Good Food magazine, May 2007

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A star rating of 4 out of 5.30 ratings
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