lighter swedish meatballs + gravy

I fell in love with these little beauties when I first visited Sweden with work years ago, but never attempted to make them until now. 

Of course this is a healthier, lower fat version but still as tasty and easy to make. Best of all we don’t have to visit IKEA anymore for our meatball fix and come away £100 quid worse off! Enjoy, Mrs H x

Serves 4, smart points 9

Meatballs:

300g 5% fat pork mince

300g 5% beef mince

Handful of parsley and dill, chopped

Half onion, finely chopped

Half tsp allspice or pinch of nutmeg, cinnamon and ground cloves

Large egg yolk

50g breadcrumbs (Panko or normal)

Salt and pepper
For the gravy:

2 tbsp low fat spread

1 tbsp plain flour

400 ml beef stock

1 tbsp dill, chopped

1 tbsp cranberry or lingonberry sauce

2 tbsp reduced fat creme fraiche

Juice of half lemon

Salt and pepper

Beef stock cube
Method:
Heat a large frying pan and sauté the onion in a little spray oil until soft. 

Mix the sautéed onion with all the other meatball ingredients and shape into little balls. Fry in 2 batches for 5 minutes until browned. Set aside. 

To the same frying pan, add the spread. Once melted add the plain flour and cook off for a minute. Slowly whisk in 300ml stock until the sauce thickens. Add lemon juice, cranberry sauce, chopped dill and season to taste. I added plenty of cracked black pepper and an extra crumbling of beef stock cube to get a really savoury sauce. 

Add the meatballs and simmer for 5 mins or so until the meatballs are cooked through and the sauce is thick and silky. Add a drop more stock if the sauce thickens too much. 

Serve with creamy mash or frites, a side of peas and cranberry or lingonberry sauce. 

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