Swedish meatballs with creamy mash
- 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
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.