Recipe: Swedish Meatballs

 photo 2014-03-15183941_zps3370449a.jpgI’m not entirely sure where it came from (I’ve never been to Ikea, let alone had their meatballs!) but a few months ago I ended up with a massive craving for meatballs. This coincided with a weekend my boyfriend was visiting, and we did our usual ‘late evening bargain hunt to Waitrose’ where we came across some Duchy Originals pork meatballs at an astonishly good price. Like triple check and ask again at the checkout price…unbelievably cheap! A bit of googling around and we decided to make up our own recipe, but bought a couple of things we decided were ‘essential.’

A few months on and I’ve been tweaking the recipe to my own tastes, and budget when I’ve been unable to find bargain meatballs. I take no shame in admitting I made ‘meatballs’ out of sausages (I do regularly for pasta bakes, but for some reason I feel embarrassed for admitting it in this recipe!), and bulked it out with mushrooms when I was feeling really poor towards the end of term…

 photo 2014-03-15183048_zps8d1bac03.jpgThe recipe here is the best version I’ve come up with, rich but tangy sauce, smooth and creamy, but with a bite from the mustard, sweetness from honey, and freshness from dill. This recipe has reminded me exactly how much I love dill! Its one of the quicker dinners I make, something comforting when I don’t feel like being a slave to my slow cooker. Perfect for this time of the year, on those grey days when it feels like we’ve regressed back into winter. Let me know how you find it, I certainly feel like its a hug on a plate!

Ingredients (Quantities for 1)

  • Meatballs – as many as you can afford/manage. I always find making then smaller makes the portion size seem more generous!
  • 1 tbsp flour
  • 300ml vegetable or chicken stock
  • 1 tsp honey
  • 1.5tsp mustard (mustard powder might be more useful on a budget, longer lasting than fresh!)
  • Splash of cream (I used around 50ml of soya cream)
  • Three/four sprigs of fresh dill
  • To serve: pasta, or creamy mashed potatoes. The sauce goes wonderfully with broccoli too!

Now let’s be making some meatballs…

 photo 2014-03-15181021_zps3c09f37e.jpgBrown your meatballs in a little oil. You want them to be really brown, and with an almost crunchy outside. Little bits of burnt bits taste good too! Once browned, place in a warm oven.

 photo 2014-03-15181604_zpsf122d6a9.jpgTilt your pan so you have a pool of oil/meatball juice. Stir your flour into this, and cook for a few minutes. Then gradually add your stock, stirring constantly.

 photo 2014-03-15181956_zps7d033a42.jpgAdd your mustard, honey, and some salt/pepper.

 photo 2014-03-15182743_zpsffaccdec.jpgThen pile your meatballs back in the pan, along with your cream. Bubble over a low heat until the meatballs are cooked through. Add some chopped dill around halfway through the bubbling time.

 photo 2014-03-15183048_zps8d1bac03.jpgServe with spaghetti or mashed potato, topped with a little extra dill.

 photo 2014-03-15183936_zpsdeb574b0.jpg

Do you like Swedish style meatballs?