Ingredients
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Lean Mince Beef (500g)
Breadcrumbs (1 mug)
Garlic cloves - peeled & finely chopped (3)
Eggs (1)
Large Onion - peeled & finely chopped (1)
Blackthorn Sea Salt (To taste)
Juice of 1 lemon
Dijon Mustard (1 Tbsp)
Soy Sauce (3 Tbsps)
Chicken Stock (250ml)
Ground nutmeg (1 tsp)
Cornflour (1Tbsp)
Creme Fraiche (100ml)
Our Graeme has cooked this dish several times and the recipe in Bored of Lunch, healthy slow cook meals is a real winner. Check it out! This is a low fat/ calorie version which normally scares us off – but it is super tasty!
Make your meatballs. Lightly fry the chopped onion and garlic together in a little olive oil until softened. Allow to cool and put 2/3 of this mixture into a mixing bowl. (Retain the other 1/3 for the sauce). Add the mince, breadcrumbs and egg and mix thoroughly with your hands. Add a teaspoon of sea salt.
Separate the mixture into roughly 10 and roll until you have 10 balls of the same size. Fry in your pan and get a good colour on your meatballs. Now make the sauce. Add to the pan of meatballs the remaining onion garlic mix, your lemon juice, Dijon, Soy Sauce, Chicken Stock and nutmeg. Make a paste with 1Tbsp of cornflour and 1Tbsp of water – add to the sauce. Cover loosely with a lid and simmer for 45 minutes. Remove the meatballs to a plate.
The sauce should be beginning to thicken nicely now. Start adding the crème fraiche stirring thoroughly until it is all added. Check now for seasoning a bit of pepper is always good at this point. Add back the meatballs and any juices and heat through until the sauce is the consistency is as you like it. It should be sticking to the meatballs.
Serve this with a little mash, green veg of your choice and some redcurrant jelly! Enjoy!
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