Swedish Meatballs
Meatballs don't need to be a mission! Our easy recipe for Swedish Meatballs uses Own Brand Beef & Pork Meatballs that taste great and make for easy prep. Best served with hot mashed potato or on hot rice.
Ingredients
- 2 cups beef stock
- 25 grams butter
- 1 onion, chopped finely
- 1/4 teaspoons allspice
- 1/4 teaspoons ground ginger
- 1 cup cream
- 1 teaspoons Dijon mustard
- 1 cup parsley, chopped
- 400 grams meatballs
- 80 grams spinach leaves
- 1/4 cup flour
- 1 pinch salt and pepper
- 2 cups beef stock
- 25 grams butter
- 1 onion, chopped finely
- 1/4 teaspoons allspice
- 1/4 teaspoons ground ginger
- 1 cup cream
- 1 teaspoons Dijon mustard
- 1 cup parsley, chopped
- 400 grams meatballs
- 80 grams spinach leaves
- 1/4 cup flour
- 1 pinch salt and pepper
- Step 1 of 5In a large frying pan, brown the meatballs for 5 minutes tossing them to colour evenly. Remove from the pan.
- Step 2 of 5Wipe the pan out then melt the butter. Add the onion, cooking for 3 or 4 minutes to soften. Stir through the flour, allspice and ground ginger, cooking for 2 minutes.
- Step 3 of 5Pour in the stock and cream, add the mustard, slowly bringing to a simmer for 5 minutes until the sauce has started to thicken.
- Step 4 of 5Carefully add the meatballs back to the pan, cooking for a further 5-10 minutes until the meatballs are cooked through. Fold through the spinach.
- Step 5 of 5Serve with mashed potato or on rice. Garnish with parsley if using.
Method
- Step 1 of 5In a large frying pan, brown the meatballs for 5 minutes tossing them to colour evenly. Remove from the pan.
- Step 2 of 5Wipe the pan out then melt the butter. Add the onion, cooking for 3 or 4 minutes to soften. Stir through the flour, allspice and ground ginger, cooking for 2 minutes.
- Step 3 of 5Pour in the stock and cream, add the mustard, slowly bringing to a simmer for 5 minutes until the sauce has started to thicken.
- Step 4 of 5Carefully add the meatballs back to the pan, cooking for a further 5-10 minutes until the meatballs are cooked through. Fold through the spinach.
- Step 5 of 5Serve with mashed potato or on rice. Garnish with parsley if using.
Nutrition per serving
2220 Kilojoules
Protein22 grams
Fat43 grams
Carbs14 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5In a large frying pan, brown the meatballs for 5 minutes tossing them to colour evenly. Remove from the pan.
- Step 2 of 5Wipe the pan out then melt the butter. Add the onion, cooking for 3 or 4 minutes to soften. Stir through the flour, allspice and ground ginger, cooking for 2 minutes.
- Step 3 of 5Pour in the stock and cream, add the mustard, slowly bringing to a simmer for 5 minutes until the sauce has started to thicken.
- Step 4 of 5Carefully add the meatballs back to the pan, cooking for a further 5-10 minutes until the meatballs are cooked through. Fold through the spinach.
- Step 5 of 5Serve with mashed potato or on rice. Garnish with parsley if using.