Serve these Swedish-style with potatoes and lingonberry jam, or over pasta or steamed rice. Add a side salad or veg.
Take to school in: a widenecked thermos, best served with pasta for school.
SERVES 4 PREP 15 mins COOK 30 mins EASY G
½ medium onion, roughly chopped
85g fresh white breadcrumbs 1 tbsp chopped parsley 200g lean pork mince 200g turkey mince grating of nutmeg
1 tbsp plain flour plus extra for dusting rapeseed oil, for frying
1 tbsp butter
400ml hot beef stock
2 tbsp single cream
1 Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour. 2 Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
3 Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
PER SERVING 314 kcals • fat 13g • saturates 4g • carbs 16g • sugars 2g • fibre 2g • protein 31g • salt 0.8g