Swedish style beef meatballs with cream sauce and mash
Soft, tender beef meatballs in a peppery cream gravy with mashed potato, pure comfort in a bowl.
- Time55 min
- LevelMedium
- Costabout £2.20 a head
Ingredients
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Method
- 1
Mix the breadcrumbs with 75 ml milk and leave for 5 minutes. Add the mince, onion, egg, allspice and plenty of seasoning and mix well. Roll into 20 small balls.
- 2
Peel and chop the potatoes and boil for 15 minutes until soft.
15 min - 3
Melt 25 g butter in a large frying pan and brown the meatballs in batches for 6 minutes, turning, until cooked through. Lift out.
6 min - 4
Stir the cornflour into the pan, then the stock cube dissolved in hot water. Simmer for 3 minutes. Stir in the cream and return the meatballs. Cook gently for 5 minutes.
8 min - 5
Drain and mash the potatoes with 50 g butter and the milk.
- 6
Serve the meatballs and sauce on the mash.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.