Published On: Tue, May 12th, 2015

Swedish Meatballs

Emma-Louise Cooke

Emma-Louise Cooke

Hello there, I’m Emma & I live in Brisbane, Australia. I’m a regular customer of both Biome & Farm Fresh organics & support local, Australian made & environmentally responsible products. I mostly post simple, every-day dishes with fresh, healthy ingredients. I worry about getting older & libraries & printed books disappearing, and I check on my plants in the middle of the night when there’s a thunderstorm.
Emma-Louise Cooke

sweedish meatballsIngredience:
For Meatballs:
500g ground turkey
Freshly ground sea salt and black pepper
1/4 tspn ground cinnamon
1/4 tspn ground nutmeg
1/4 tspn ground cloves
1/3 cup spelt breadcrumbs
1 large egg, whisked
20mls grapeseed oil

For Sauce:
1 x 20ml tblspn grapeseed oil
1 small onion, diced
2 cloves garlic, crushed
2 x 20ml tblspns unsalted butter
2 x 15ml tblspns flour
1 low sodium chicken stock cube dissolved in 310mls boiled water (1 1/4 cups)
2 tspns Dijon mustard
Shake of Worcestershire sauce
120mls low fat sour cream
Handful flat leaf parsley, chopped finely

Mashed potato, bread or rice to serve

Method:
For Meatballs:
Place all ingredients except oil into a glass mixing bowl and gently combine, using very clean hands (or use a spoon if you prefer).  Don’t over-mix.  Roll into balls using a heaped kitchen tablespoon (about 2.5cm in diameter).  You should have 16 all up.

Heat oil in a non-stick pan over high heat and add meatballs carefully, using tongs to turn until golden brown and sealed and almost cooked through – you may need to turn the heat down a little if they start to burn.  Remove meatballs onto a plate.

For Sauce:
Using the same pan, turn heat to medium/low, then add oil to the pan; add onion and garlic and stir until onion is transparent. Add butter until hot then add flour and stir for a minute or so.  Add 1 cup prepared hot stock, stirring to pick up the bits on the base of the pan.  Allow to reduce a bit, simmering for a minute or two, then add mustard and Worcestershire sauce, stirring to combine then add sour cream and simmer until thickened – add the remaining 1/4 cup of stock if you feel it’s too thick.  Add in meatballs and simmer for a few minutes to cook completely and heat through.

Take off pan, add parsley and stir through.  Serve with a side such as rice, mash or veggies or as a main. Enjoy your Swedish Meatballs!

Cooking time: Cooking plus prep 30 minutes
Serves: 4 with sides such as rice, mash and
other veggies or 2 as a main on its own.

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