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 7
250g 5% fat pork mince
250g 5% beef mince or use all 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
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
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 dillcreme fraiche 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.