Swedish-meatballs

Swedish meatballs with creamy mash

Hearty and satisfying traditional comfort food

By , 01 June 2018

(13 votes)

Swedish meatballs with creamy mash
  • 45 Mins

  • Serves: 6

  • Price: £1.22 per serving

Nutritional Info
Each 431g serving contains
  • Energy

    1695KJ

    405KCAL

    20%
  • Fat

    17.7g

    med

    25%
  • Saturates

    7.8g

    high

    39%
  • Sugars

    6g

    low

    7%
  • Salt

    0.43g

    low

    7%
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 800g potatoes, peeled and chopped
  • 2tsp rapeseed oil
  • 1 onion, finely chopped
  • 500g Butcher's Selection Pork Reduced Fat Mince
  • 50g fresh white breadcrumbs
  • 10g dill, finely chopped
  • 10g flat-leaf parsley, chopped
  • 2tsp cornflour
  • 1 reduced-salt chicken stock cube, mixed with 400ml boiling water
  • 20g unsalted butter
  • 300ml reduced-fat soured cream
  • 400g green beans, trimmed
  • Cranberry sauce, to serve
Method
  • Boil a large pan of water and cook the potatoes for 15-20 mins. Drain well.

  • Heat the oil in a deep-sided frying pan over a medium setting. Cook half the onion for 8-10 mins, until softened.

  • For the meatballs, mix the remaining onion, pork, breadcrumbs, dill, half the parsley and ¼tsp pepper. Roll into 24 evenly sized balls. Cover with clingfilm and chill in the fridge for 15 mins.

  • Working in batches, add the meatballs to the frying pan on a high heat. Cook for 8-10 mins, stirring occasionally, until browned all over.

  • Reduce the heat and sprinkle over the cornflour, stirring to coat. Slowly add the stock, stirring constantly. Simmer, covered, for 15 mins or until the meatballs are cooked through.

  • Mash the potatoes with the butter and 200ml of the soured cream until smooth. Season with black pepper.

  • Boil the beans for 4-6 mins in a pan of water, until tender. Drain well.

  • When the meatballs are cooked, season with black pepper, stir in the remaining cream and heat through.

  • Sprinkle the meatballs with the rest of the parsley and serve with the mash, beans and cranberry sauce.