Classic Swedish meatballs
Classic Swedish meatballs
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
- Prep: 15 mins
Cook: 20 mins - Serves 4
- Easy
Ingredients
- 400g lean pork mince
- 1 egg, beaten
- 1 small onion, finely chopped or grated
- 85g fresh white breadcrumbs
- 1 tbsp finely chopped dill, plus extra to serve
- 1 tbsp each olive oil and butter
- 2 tbsp plain flour
- 400ml hot beef stock (from a cube is fine)
Dill & pea rice
Gently fry 1 finely chopped onion in a little
butter. Stir through 200g long-grain rice,
then pour in 400ml hot vegetable stock.
Bring to the boil, then cover and simmer for
15 mins. Add 100g peas to the pan and
cook for 5 mins more until the rice is tender.
Stir through a handful of dill to serve.
Lemon & dill salmon
Mix together the zest 1 lemon with
1 tbsp chopped dill and 2 tbsp olive oil.
Drizzle over 4 salmon fillets, season well,
then bake at 200C/fan 180C/gas 6 for
10-15 mins until the fish flakes easily.
Use up leftover dill - Warm potato salad
Cook 750g halved new potatoes for
10-15 mins in boiling water just until soft.
Drain and leave to cool a little. Mix together
100ml soured cream with 1 tbsp finely
chopped dill and 2 chopped spring
onions. Toss through the warm potatoes
and serve.
Method
-
In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.
-
Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, 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 heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
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