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Swedish cranberry meatballs

Swedish cranberry meatballs

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 25

Make Scandinavian-style meatballs flecked with fruit and serve with a lingonberry dip

  • Freezable
Nutrition: per meatball
HighlightNutrientUnit
kcal69
fat4g
saturates2g
carbs3g
sugars3g
fibre0g
protein4g
low insalt0g
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Ingredients

  • 2 tbsp sunflower oil
  • 1 onion , finely diced
  • ½ tsp ground mace
  • 500g minced beef
  • 100g dried cranberries
  • 1 egg yolk
  • cranberry or lingonberry sauce, to serve

Method

  • STEP 1

    Heat half the oil in a saucepan. Add the onion and cook gently until soft, then add the mace and cook for 1 min more. Cool.

  • STEP 2

    Put the mince into a bowl with the cooled onion, cranberries, egg yolk and plenty of seasoning. Mix well with your hands, then shape into walnut-sized balls. Chill for at least 10 mins or up to 2 days.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Pour the remaining oil into a baking tray and roll the meatballs in it to coat. Bake for 20 mins until cooked through. Serve hot with the berry sauce for dipping.

Recipe from Good Food magazine, January 2013

Goes well with

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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