- January 2020
- Serves 4
- Hands-on time 10 min, simmering time 10-12 min
For a speedy midweek meal with a difference, why not try our Swedish meatballs in a creamy sauce? The recipe only take 20 minutes to make, perfect for when time is of the essence.
Or how about our bubbling Italian baked meatballs with orzo?
- 25.4g (13.6g saturated)
- 10.5g (2g sugars)
- 2 tsp olive oil
- 12 British organic beef meatballs
- 15g butter
- 1 tbsp plain flour
- ½ tsp allspice
- 200ml chicken stock
- 175ml single cream
- A squeeze of lemon juice
- A splash of Worcestershire sauce
- A pinch of salt and ground black pepper
- A small handful of chopped fresh dill
- Mashed potato and a dollop of lingonberry or cranberry sauce to serve
- Heat 2 tsp olive oil in a heavy-based frying pan (with a lid) over a medium-high heat, then brown 12 meatballs all over. Remove with a slotted spoon and set aside.
- Turn down the heat to low-medium, add 15g butter to the pan and whisk until melted. Whisk in 1 tbsp plain flour and ½ tsp allspice, then cook until smelling toasty
- Gradually add 200ml chicken stock and 175ml single cream, whisking all the time, until smooth.
- Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until cooked through. Season with a squeeze of lemon juice,
a splash of Worcestershire sauce and a pinch of salt and ground black pepper.
- Sprinkle with a small handful of chopped fresh dill and serve with mashed potato and a dollop of lingonberry or cranberry sauce.
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