Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
3064kj
731kcal
Swedish-Inspired Meatballs By Mimi @BeatTheBudget
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Can you name a better duo than meatballs and Swedish-style gravy?
You can enjoy this comforting classic from your home, costing you around a fiver to make.
It’s so flavourful, high in protein and easy to make!
Recipe courtesy of Mimi Harrison, @BeatTheBudget, ‘
Prep time: 20 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Worth the effort
Ingredients
500g lean pork mince
1.3kg potatoes, peeled and sliced into quarters
1 teaspoon garlic granules
1 teaspoon dried parsley
1 tablespoon Worcester sauce
½ tablespoon olive oil
1 onion, peeled and finely diced
300ml single cream
400ml hot beef stock
1 tablespoon cornflour mixed with 2 tablespoons cold water
300g frozen peas, cooked
Freshly chopped parsley, to serve (optional)
Method
Step 1
Add your potatoes to a large pan with salted boiling water. Boil for 15 minutes until fork tender. Mash until smooth, season and keep warm.
Step 2
To a large bowl, add the mince, garlic granules, dried parsley and season with salt and pepper. Mix thoroughly with your hands, then shape into 24 meatballs (6 per serving).
Step 3
Heat a large frying pan over a moderate heat. Add the olive oil and meatballs into the pan. Brown the meatballs all over for around 3 minutes, shaking the pan from time to time. Continue to cook for 5 minutes, then remove from the pan and set aside, leaving any remaining fat in the pan.
Step 4
Reduce the heat under the pan to low, add the onion and cook for approx. 8 minutes. Season with salt and pepper.
Step 5
Once the onions have softened and almost caramelised, add the cream into the pan. Allow the cream to heat through before slowly adding the beef stock.
Step 6
Gently return the meatballs into the pan and heat for 10 minutes. adding the cornflour mix during the final 2 minutes, stirring gently, to thicken. Season if required.
Step 7
Serve a portion of mash, peas and meatballs. Garnish with freshly chopped parsley, if used and a crack of black pepper.
Each serving provides
Based on 679g
%
Fat
31g
%
Saturates
14g
%
Sugars
12g
%
Salt
1.4g
%
% of an adult's Reference intake
Typical energy values per 100g:
451kJ,
108kcal,
4.6g fat,
2.1g saturates
Each serving provides:
37g Protein,
70g Carbohydrate,
10g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Add your potatoes to a large pan with salted boiling water. Boil for 15 minutes until fork tender. Mash until smooth, season and keep warm.
Step 2
To a large bowl, add the mince, garlic granules, dried parsley and season with salt and pepper. Mix thoroughly with your hands, then shape into 24 meatballs (6 per serving).
Step 3
Heat a large frying pan over a moderate heat. Add the olive oil and meatballs into the pan. Brown the meatballs all over for around 3 minutes, shaking the pan from time to time. Continue to cook for 5 minutes, then remove from the pan and set aside, leaving any remaining fat in the pan.
Step 4
Reduce the heat under the pan to low, add the onion and cook for approx. 8 minutes. Season with salt and pepper.
Step 5
Once the onions have softened and almost caramelised, add the cream into the pan. Allow the cream to heat through before slowly adding the beef stock.
Step 6
Gently return the meatballs into the pan and heat for 10 minutes. adding the cornflour mix during the final 2 minutes, stirring gently, to thicken. Season if required.
Step 7
Serve a portion of mash, peas and meatballs. Garnish with freshly chopped parsley, if used and a crack of black pepper.
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