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Scandi meatballs

Scandi meatballs

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A star rating of 4.3 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Put mushroom soup to clever use in this Scandinavian-style beef meatball dish with dill sauce

  • Freezable
Nutrition: per serving
NutrientUnit
kcal302
fat23g
saturates8g
carbs8g
sugars4g
fibre1g
protein16g
salt2.5g
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Ingredients

  • 1 tbsp vegetable oil
  • 12 beef meatballs
  • 1 onion , finely chopped
  • 1 garlic clove , finely chopped
  • 294g can condensed mushroom soup
  • ½ x small pack dill , roughly chopped
  • 2 tsp mustard - French, wholegrain, or whatever you have in your cupboard
  • mashed potato and cooked cabbage , to serve

Method

  • STEP 1

    Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.

  • STEP 2

    Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

A star rating of 4.3 out of 5.12 ratings
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