Bring the family together over Swedish meatballs – there’s a mouthful of flavour in every bite!
Ingredients
- 2 slices white bread, crusts removed, torn
- 1/4 cup milk
- 1 medium red onion, grated
- 500g pork and veal mince
- 1 egg, lightly beaten
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 2 tablespoons plain flour
- 2 cups Massel beef stock
- 1/4 cup thickened cream
- Small fresh dill sprigs, to serve
- Crusty bread, to serve
- Salt, to season
Method
- Step 1Place bread in a bowl. Add milk. Stand for 5 minutes. Add onion, mince, egg and spices. Season with salt and pepper. Mix to combine. Roll level tablespoons mixture into balls. Place on a plate.
- Step 2Heat oil in a large deep frying pan over medium-high heat. Cook meatballs, turning, for 4 to 5 minutes, or until browned all over. Using a slotted spoon, transfer to a plate.
- Step 3Add flour to pan. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock and cream. Bring to the boil. Return meatballs to pan. Reduce heat to medium. Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened. Sprinkle with dill. Serve with bread.
- Low carb
- Lower gi
Nutrition
2084 kj
Energy
18.7g
Fat Total
8.9g
Saturated Fat
2.6g
Fibre
38.7g
Protein
156mg
Cholesterol
1016mg
Sodium
43.4g
Carbs (total)
Notes
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim’s meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add ‘hidden’ vegetables to your childrens’ meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas