Search here...
TOP
Cooking

Swedish Meatballs

These are honestly the easiest and tastiest things to make and a firm favourite of my boys!  They only use a few ingredients and I normally leave out the egg as sausage meat tends to be so sticky you don’t need to add it. If you decide to use pork mince which is a little healthier than add an egg and extra breadcrumbs. My boy’s preference is sausage meat as it’s a bit tastier, but we alternate as it’s not as lean.

I always try and add extra veg in there and the carrot sweetens and lightens the meatballs and we love it!

Prep time 10 mins

Cooking time 25 mins

Ingredients:

•     400g sausage meat (or lean pork mince)

•     If you are using lean pork mince then add a small egg to help bind

•     1 small onion (or ½ if large) finely chopped

•     A handful of breadcrumbs (optional and not always needed)

•     1 finely grated carrot (optional)

•     approx. 1-pint beef stock (from a cube is fine) for gravy 

Method:

  1. In a bowl, mix the sausage meat or minced pork with onion, breadcrumbs, carrots and seasoning.
  2. Add the beaten egg to help bind if using pork mince
  3. Form into small meatballs about the size of large walnuts – you should get about 18-20.
  4. Heat the olive oil in a large nonstick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan and pop in the oven to keep warm.
  5. For the gravy, mix a beef stock cube with 1 large spoon of plain flour, add a little cold water and bind together – this will avoid getting any lumps.
  6. Then slowly add boiling water from the kettle stirring constantly until you have approx. a pint of liquid.
  7. Melt a little butter in the pan and add the liquid. Keep stirring until it is a thick gravy, then return the meatballs to the pan and heat through.

**Option to sprinkle with dill.

I serve them with some mustard mash and broccoli with plenty of gravy 

«

»