Swedish Style Meatballs in Creamy Sauce
with cranberry chutney and broccoli
Meatballs are a classic Swedish comfort food featuring minced meat seasoned with spices, often served in a rich, indulgent gravy and accompanied by a fruity chutney.
Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Celery
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Broccoli
600 grams
Potatoes
240 grams
Beef and Pork Mince
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Hello Muscat
(Contains: Celery)
1 unit(s)
Onion
1 unit(s)
Garlic
½ sachet(s)
Mustard
(Contains: Mustard)
½ sachet(s)
Ground Cinnamon
1 sachet(s)
Cracked Black Pepper
Not included in your delivery
1 tbsp
Flour
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3950 kJ
Energy (kcal)944 kcal
Fat43.5 g
of which saturates21.5 g
Carbohydrate98.8 g
of which sugars17 g
Dietary Fiber13.1 g
Protein40.3 g
Salt1.9 g
Potassium1408.7 mg
Calcium74.8 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- When boiling, add the potatoes to the water and cook until fork tender, 10-15 mins. Add the broccoli for the final 3-5 mins and cook until just tender.
- Once cooked, drain in a colander.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- In a large bowl, combine the mince, garlic, breadcrumbs, 2 tbsp water (per 2P), ¼ tsp muscat (per 2P), cracked black pepper and a pinch of cinnamon.
- Mix together with your hands. Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the meatballs until browned, 5-6 mins. Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil, if needed.
- Fry the onion for 4-5 mins. Add creme fraiche, remaining muscat, half the mustard (per 2P), 50ml water (per 2P) and 1tbsp flour (per 2P). Reduce the sauce, 5-6 mins.
- Add a little more flour if the sauce is too thin. Stir in the meatballs and cook for another 6-8 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- Divide the potatoes and broccoli between plates.
- Spoon the meatballs and sauce alongside.
- Serve with a dollop of cranberry chutney for dipping.
