Swedish Meatballs

with Peas, Mash and Pickled Cucumber
Weekly classic
The perfect dinner to have with the family after a busy school day!
Cooking time: 35 min
Cals 1044 · Prot 49 · Carbs 72 · Fat 69
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Beef mince
350 Grams
Cooking cream
100 ML
Panko bread crumbs
10 Grams
1 Piece
Dijon mustard
6 Grams
Soy sauce
10 ML
Garlic powder
2 Grams
Vegetable oil
1 Tbsp

Peas and mash

600 Grams
Green peas
200 Grams


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


1 Piece
Fresh dill
15 Grams
White sugar
5 Grams
White balsamic vinegar
15 ML


1 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. Set aside 2/3/4 tbsp of cream. Drain the potatoes and return to the pot with the remaining cream (adjust the amount to reach your desired consistency). Mash until smooth and season.
2 Prep pickle
Meanwhile, finely slice the cucumber. Place a colander in the sink. Place the cucumber in the colander and sprinkle with a generous pinch of salt. Allow to sit until step 6. Meanwhile, finely chop the dill throngs. Combine the dillsugar and white balsamic vinegar in a bowl - set aside. 
3 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.
4 Fry meatballs
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.
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. 
6 Serve
Meanwhile, boil the peas in a pot of salted water for 3 min until tender. Drain. Give the cucumber a squeeze to remove any excess water, before tossing them in the dill vinegar. Serve with the meatballs and gravy over the mash with the 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.

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