Swedish-style meatballs served in bowls

Super-versatile meatballs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal314
fat13g
saturates4g
carbs16g
sugars2g
fibre2g
protein31g
salt0.8g
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Ingredients

Method

  • 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.1 rating
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