Euro 2016 Food Challenge: Sweden: Köttbullar

Sweden = meatballs, obviously. What better excuse to try an SW version of my favourite IKEA dinner.

The taste on the meatballs was good, but they ended up a bit dry so I mixed them with the gravy and let them soak up a bit of moisture before serving.  Next time I make them I think I'll try braising them in the oven with the gravy.  I served mine with roasted new potatoes, as a healthy alternative to chips.

There are syns in this, soured cream in the gravy and I served it with redcurrant jelly (use lingonberry jam for the real authentic taste, but redcurrant is a decent substitute). Check syns for the brands you're using as they vary.  Mine came out at 3 syns per portion.

Ingredients: 

Meatballs:

250g beef mince

250g pork mince

1 egg

0.5 medium onion, very finely chopped 

0.5 tsp ground allspice 

Salt and pepper

Gravy:

1.5 medium onions, sliced

1 beef stock pot

2-3 tbsp reduced fat soured cream (check syns)

New potatoes

Frylight

Season-all seasoning

Mixed veg 

Lingonberry jam / redcurrant jelly (check syns)

Method:

1. Preheat oven to 200C.

2. Spray a roasting tray with Frylight. Add the sliced onions, spray with a bit more Frylight and toss to coat. Season with salt and pepper and roast in the oven for 10 minutes. 

3. Par boil your new potatoes in salted boiling water for 5 minutes. When you drain them, reserve the cooking water in a jug or another pan.

4. Now the potatoes and onions do a swap - put the roasted onions in the empty pan you used for the spuds. Spray the now-empty onion roasting tin with more Frylight, add the potatoes, spray with some more Frylight and sprinkle over some season-all seasoning.  Toss to coat, and roast in the oven for about 30 minutes, turning occasionally.

5. Add the beef stock pot to the onion pan with about 1 pint of the reserved cooking water (topping it up with boiling water if needed).  Bring to the boil and simmer gently for about 10 minutes.

6. Meanwhile, make the meatballs.  Chuck all the ingredients in a bowl and mix well with your hands. Roll into small balls, about an inch diameter.

7. Spray a large frying pan with Frylight, and brown the meatballs in batches.  Place in a roasting / baking tray and cook in the oven for 10 minutes while you finish the gravy.

8.  Put the gravy in a blender and liquidise.  Put back in the pan, and stir through the soured cream.  Simmer to thicken it up.

9. Remove the meatballs from the oven, and add to the gravy pan, including any meat juices from the baking tray.

10. Serve the meatballs and gravy with the roasted new potatoes, 1-2 tbsp lingonberry jam / redcurrant jelly (synned but worth it!) and your choice of veg.