- Preparation and cooking time
- Serves 4
Serve these meatballs Swedish-style with potatoes and lingonberry jam. You can also pack them in a wide-necked thermos with pasta for kids to take to school
- STEP 1
Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.
- STEP 2
Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
- STEP 3
Melt the butter in the pan, 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 cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
MAKE IT IN A SLOW COOKER
You can use a slow cooker for this, making up the whole recipe then leaving it to cook through on Low for 6 hours.