Vanessa Greenwood’s Swedish meatballs

Wed, Apr 20, 2016, 13:10

   
  • Serves: 6
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • Serves 6
  • 300g round steak beef mince
  • 300g lean pork mince
  • 1 egg, whisked
  • 1 onion, very finely chopped
  • 90g porridge oats (or breadcrumbs)
  • 1-2 tbsp olive oil
  • 15g fresh dill, leaves chopped
  • 10g fresh parsley, leaves chopped (reserve some for garnish)
  • 1 tsp nutmeg
  • 850ml chicken or beef stock
  • 2 tbsp crème fraîche
  • 300g curly kale, stems removed
  • Dash of lemon juice
  • Salt and freshly cracked black pepper

Method

1. In a the same non-stick frying pan you will use to fry the meatballs, firstly heat some olive oil and gently sweat the onion for five minutes over a low heat until slightly softened and translucent (do not allow to burn). Set aside to cool.

2. In a bowl, mix the ground beef and pork together, then add the egg, cooled cooked onion, oats, nutmeg, dill and parsley. Season with salt and pepper.

3. Form into meatballs (makes about 30-35).

4. Heat some more olive oil in the non-stick frying pan and gently brown the outside of the meatballs. Do this in two batches to avoid overcrowding the pan.

5. Return all the meatballs to the pan, add the stock and simmer for 15 minutes to allow the liquid to reduce and the meatballs to be fully cooked through, stirring occasionally. Lastly, stir in the crème fraîche. Check the seasoning.

6. Blanch the kale in a saucepan of boiling salted water, then drain and drizzle it with some oil and lemon juice. Season.

7. Serve the meatballs hot, garnished with additional parsley, with the kale and rice, mashed potato or even gnocchi.