Swedish cranberry meatballs
Make Scandinavian-style meatballs flecked with fruit and serve with a lingonberry dip
- Prep: 20 mins
Cook: 15 mins
Plus chilling
- Makes 25
- Easy
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
-
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.
-
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.
-
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.
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