Ingredients
2 shallots
very finely chopped
500g pork mince
1 egg
lightly beaten
1 tbsp dill
chopped
chat potatoes
extra butter and dill
to serve with potatoes
1 tbsp olive oil
20g unsalted butter
1 tbsp plain flour
¾ cup boiling water
⅓ cup sour cream
2 tbsp cranberry sauce
1 lemon
juice of
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large bowl
- 1 saucepan
- 1 whisk
- 1 plate
Instructions
- To make the meatballs, combine the shallots, pork, egg and dill together in a large bowl. Season well and form into small, golf-ball-sized meatballs. Set aside in the fridge for at least half an hour.
- Bring a saucepan of cold water to the boil and add the baby potatoes, cook until tender. Drain and toss with the extra butter (the recipe suggests 20g for 6 potatoes), dill and lemon zest.
- Meanwhile, cook the meatballs in a saucepan with a little olive oil. Turn regularly until cooked through, about 10 minutes. Set aside on a warm plate while you make the sauce.
- Pour off excess oil from the saucepan and add the butter. Melt this then whisk in the flour. Keep whisking for about five minutes then add the boiling water. Whisk for a few more minutes or until the sauce has thickened.
- Mix in the sour cream, cranberry sauce and lemon and whisk again until the sauce is nice and smooth.
- Serve the meatballs with the sauce and potatoes.
Notes
Tip
It is much easier to roll meatballs if your hands are wet.
Tip
This dish is also great with steamed green beans.
Variation
If you don’t have time to make the sauce (though it only takes five minutes), just plop a little bowl of sour cream and another of cranberry sauce on the table.
Storage
You could make these meatballs and freeze them for later. This is a great way to stock your freezer so you have less work to do the next time you want Swedish meatballs.
