Swedish Meatballs

with Peas, Mash and Pickled Cucumber

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Prep cucumber pickle

Finely slice the cucumber. Place the cucumber in a colander, sprinkle it with a generous pinch of salt. Place the colander in the sink until step 6. Finely chop the dill throngs. Combine the dillsugar and white balsamic vinegar in a small bowl - set aside. 

photo

2 Make meatballs

Place the panko bread crumbs in a large bowl with 2/3/4 tbsp of the cooking cream. Peel and grate the shallots (see pro tip). Add the beef minceshallotsDijon mustardsoy sauce and garlic powder to the bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs and refrigerate. 

photo

3 Make mash

Peel and chop the potatoes into bite-size pieces. Add the potatoes to a pot of salted boiling water and cook for 15 min until soft. Drain and return to the pot with the remaining cream (adjust the amount to reach your desired consistency). Using a potato masher, mash until smooth. Season with salt and pepper.

photo

4 Fry meatballs

Meanwhile, heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and cook for 6 min or until browned.

photo

5 Make gravy

Once browned, transfer the meatballs to a plate. Mix another drizzle of oil and the flour into the pan juices. Add the chicken stock cube and measured water. Whisk until smooth. Add the cream cheeseWorcestershire sauce, and 1/3 of the cranberry sauce. Return the meatballs to the pan and simmer for 3-4 min. 

photo

6 Boil green peas

Meanwhile, boil the green peas in a pot of salted water for 3 min until tender. Drain. Give the cucumber a good squeeze to remove any excess water, before tossing them in the dill vinegar. Serve with the meatballs and gravy over the mash with the green peascucumber and remaining cranberry sauce on the side. 

Tips for fussy eaters

Save the pickled cucumbers for the grown-ups!

Pro tip

To make these meatballs the authentic Swedish way, fry the shallots before adding them to the meatball mixture.

The perfect dinner to have with the family after a busy school day!

Cooking Time: 35 min

Cals 1076 · Prot 53 · Carbs 106 · Fat 49

Ingredients

Number of people

Meatballs

Beef mince 12% 350 Grams
Panko bread crumbs 10 Grams
Cooking cream 100 ML
Shallots 1 Piece
Dijon mustard 6 Grams
Soy sauce 15 ML
Garlic powder 2 Grams
Vegetable oil 1 Tbsp

Peas and mash

Potatoes 600 Grams
Green peas 200 Grams

Gravy

All purpose flour 10 Grams
Chicken stock cube 1 Piece
Water 200 ML
Cream cheese 80 Grams
Worcestershire sauce 15 Grams
Cranberry sauce 100 Grams

Cucumber

Cucumber 1 Piece
Fresh dill 15 Grams
White Sugar 5 Grams
White balsamic vinegar 15 ML

The perfect dinner to have with the family after a busy school day!

Cooking Time: 35 min

Cals 1076 · Prot 53 · Carbs 106 · Fat 49

Instructions

photo

1 Prep cucumber pickle

Finely slice the cucumber. Place the cucumber in a colander, sprinkle it with a generous pinch of salt. Place the colander in the sink until step 6. Finely chop the dill throngs. Combine the dillsugar and white balsamic vinegar in a small bowl - set aside. 

photo

2 Make meatballs

Place the panko bread crumbs in a large bowl with 2/3/4 tbsp of the cooking cream. Peel and grate the shallots (see pro tip). Add the beef minceshallotsDijon mustardsoy sauce and garlic powder to the bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs and refrigerate. 

photo

3 Make mash

Peel and chop the potatoes into bite-size pieces. Add the potatoes to a pot of salted boiling water and cook for 15 min until soft. Drain and return to the pot with the remaining cream (adjust the amount to reach your desired consistency). Using a potato masher, mash until smooth. Season with salt and pepper.

photo

4 Fry meatballs

Meanwhile, heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and cook for 6 min or until browned.

photo

5 Make gravy

Once browned, transfer the meatballs to a plate. Mix another drizzle of oil and the flour into the pan juices. Add the chicken stock cube and measured water. Whisk until smooth. Add the cream cheeseWorcestershire sauce, and 1/3 of the cranberry sauce. Return the meatballs to the pan and simmer for 3-4 min. 

photo

6 Boil green peas

Meanwhile, boil the green peas in a pot of salted water for 3 min until tender. Drain. Give the cucumber a good squeeze to remove any excess water, before tossing them in the dill vinegar. Serve with the meatballs and gravy over the mash with the green peascucumber and remaining cranberry sauce on the side. 

Tips for fussy eaters

Save the pickled cucumbers for the grown-ups!

Pro tip

To make these meatballs the authentic Swedish way, fry the shallots before adding them to the meatball mixture.

Ingredients

Number of people

Meatballs

Beef mince 12% 350 Grams
Panko bread crumbs 10 Grams
Cooking cream 100 ML
Shallots 1 Piece
Dijon mustard 6 Grams
Soy sauce 15 ML
Garlic powder 2 Grams
Vegetable oil 1 Tbsp

Peas and mash

Potatoes 600 Grams
Green peas 200 Grams

Gravy

All purpose flour 10 Grams
Chicken stock cube 1 Piece
Water 200 ML
Cream cheese 80 Grams
Worcestershire sauce 15 Grams
Cranberry sauce 100 Grams

Cucumber

Cucumber 1 Piece
Fresh dill 15 Grams
White Sugar 5 Grams
White balsamic vinegar 15 ML
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...