SWEDISH MEATBALLS (MAKES 24 LARGE MEATBALLS) SERVES 4 PEOPLE
- 2 x 30gms slices white bread, crusts removed, torn
- 1/4 cup (60ml) skim milk
- 1 small brown onion, finely chopped
- 400gms extra lean pork and veal mince
- 1 egg, slightly beaten
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- One and a half tablespoons plain flour
- One and a half cups (375ml) beef stock
- 1/2 Cup (125ml) light thickened cooking cream
- 2 cups (60gms) of baby spinach leaves
- 1/2 cup (60gms) frozen peas, (thawed)
- 4 fresh dill sprigs
- Place bread in a shallow bowl. Pour over milk and set aside.
- Meanwhile, lightly spray a small non-stick frying pan with oil and onion and cook, stirring for 5 minutes or until softened. Transfer to a large bowl.
- Add mince, egg, allspice, nutmeg and soaked bread to onion. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls. NOTE: I made 24 balls and placed them on a tray with baking paper in the fridge until I needed to cook them.
- Heat oil in a deep non-stick frying pan over medium heat. Cook meatballs, turning gently, for 5 minutes until browned. Transfer to a plate. Add flour to pan and cook, stirring, for 1 minute. Gradually add stock and cream, stirring constantly, and cook until smooth and combined.
- Return meatballs to pan and bring to the boil. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until meatballs are cooked through. Add spinach and peas and cook for 1 minute or until heated through. Serve with dill.
I served my meatballs with fettuccine however you could have mashed potato or rice which would be equally nice.