Swedish Meatballs
Serves
4
– 6Preparation
5
minutesCooking
20
minutesIngredients
1 Tbsp 1 extra virgin olive oil
2 2 x 420g packets readymade beef or pork and beef meatballs
50 g 50 butter
2 Tbsp 2 plain flour
1½ 1½ cups chicken stock
½ ½ cup thickened cream
1 tsp 1 Dijon mustard
Pinch ground nutmeg and/or allspice
Salt and ground black pepper, to season
1 Tbsp 1 chopped dill
Method
- Heat oil in a large deep non-stick frying pan over medium-high heat. Add meatballs, and cook, turning occasionally, for 5 minutes until evenly browned. Transfer to a plate. Remove pan from heat.
- Wipe the pan clean with paper towel. Add butter and cook until just sizzling over a medium heat. Stir in flour and cook, stirring constantly, for 1-2 minutes until pale golden.
- Gradually whisk in stock until smooth. Add meatballs. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until meatballs are just cooked through.
- Stir through cream, mustard and nutmeg and/or allspice. Cook for 2-3 minutes until hot. Season. Scatter with chopped dill. Serve with pappardelle pasta or mashed potatoes.
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