SWEDISH MEATBALLS WITH PICKLED CUCUMBER
SERVES 4
PREP + COOKING TIME 55 minutes
• 700 g pork mince
• 1 small onion, chopped finely
• 2 garlic cloves, chopped finely
• sprig each rosemary and thyme, chopped
• olive oil
• 1 cup fresh breadcrumbs
• 1∕ ³ cup currants, chopped roughly
• 1 tbsp ground coriander
• 1 tsp ground allspice
• 1 tsp ground fennel seeds
• salt and pepper
• 1 cup chicken or pork stock
• 1 cup sour cream
PICKLED CUCUMBER
• 2 tbsp caster sugar
• 2 tbsp apple cider vinegar
• 2 tbsp water
• large pinch of salt
• 6 baby cucumbers, sliced into ribbons
TO SERVE
• handful each fresh dill and parsley,
torn
1. Sauté onion in a splash of oil until soft. Add garlic and herbs, and fry for another minute. Allow to cool slightly.
2. Mix onion mixture with the remaining meatball ingredients and season well. Shape into walnut-sized balls and refrigerate for 30 minutes.
3. Heat a splash of oil and fry the meatballs until golden all over. Tip into the stock and cream, and simmer for 20 minutes or until the sauce reduces and thickens. Season to taste.
4. In the meantime, make the pickle. Mix caster sugar, vinegar, water and salt, and toss the cucumber ribbons through the mixture. Set aside to pickle for 20 minutes, then drain before serving.
5. Serve the meatballs over your choice of starch, scattered with pickled cucumber ribbons, dill and parsley.
• Add some Italian flavourings to the meatballs, and cook them in 2 tins chopped tomato and ½ glass white wine. • Toss the meatballs in sesame seeds before frying – great in stir-fries and salads.