Ingredients
Sauce
To serve
Method
1.Mix mince, egg, breadcrumbs, parsley, dill, nutmeg and allspice together in a bowl. Season with salt and pepper.
2.Form the mince mixture into large walnut-sized balls.
3.Heat oil in a large frypan over a medium heat. Cook meatballs, turning at times, until well-coloured and cooked through.
4.Transfer the meatballs to a side dish. Keep warm.
5.Melt butter in pan and mix in the flour, stirring constantly.
6.Gradually pour in the beef stock and whisk until smooth, allow to boil and thicken. Stir through the cream and season to taste with salt and pepper.
7.Serve meatballs with gravy, mashed potatoes, steamed greens and a dollop of cranberry jelly.
Note
- Swedish meatballs are traditionally served with lingonberry jelly but cranberry is a lovely alternative. – PER SERVE: Energy: 562kcal, 2353kj Protein: 38.9g Fat: 38.7g Saturated fat: 18g Cholesterol: 210mg Carbohydrate: 14.75g Fibre: 1g Sodium: 670mg