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 minutesSeason 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
Energy

3064kj

731kcal

%

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 minutesSeason 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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