Swedish berry meat­balls

Easy Cook - - PARTY NIBBLES -

Makes 25 Prep 20 mins, plus chill­ing Cook 15 mins 2 tbsp sun­flower oil 1 onion, finely diced

1/ tsp ground mace 2 500g beef mince 100g dried cran­ber­ries 1 egg yolk cran­berry or lin­gonberry sauce,

to serve

1 Heat half the oil in a saucepan. Add the onion and cook gen­tly un­til soft, then add the mace and cook for 1 min more. Al­low to cool.

2 Put the mince in a bowl with the cooled onion, cran­ber­ries, egg yolk and plenty of sea­son­ing. Mix well with your hands, then shape into wal­nut-sized balls. Chill for at least 10 mins or up to two days.

3 Heat oven to 200C/180C fan/gas 6. Pour the re­main­ing oil into a bak­ing tray and roll the meat­balls in it to coat. Bake for 20 mins un­til cooked through. Serve hot with the berry sauce on the side for dip­ping.

PER MEAT­BALL 69 kcals, fat 4g, sat­u­rates 2g, carbs 3g, sug­ars 3g, fi­bre none, pro­tein 4g, salt none

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