Save to your scrapbook
Swedish-style meatballs with mash & berry jam
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g Essential Frozen Mixed Berries
1 cinnamon stick
1 tsp olive oil
480g pack 32 Essential Frozen British Beef Meatballs
¼ tsp ground allspice
1 tbsp unsalted butter
1 tbsp plain flour
250ml Cooks’ Ingredients Beef Stock
2 tbsp single cream
700g pack Waitrose Frozen Mashed Potato
250g Essential Frozen Extra Fine Whole Green Beans
¼ tsp Cooks’ Ingredients Frozen Chopped Dill Leaves
1. Place the berries and cinnamon in a small saucepan over a medium heat. Warm for 4-6 minutes, stirring and mashing the berries with a wooden spoon, until thickened and jammy. Set aside to cool.
2. Heat the oil in a large frying pan over a high heat. Add the meatballs and fry for 5 minutes, stirring regularly, until browned all over, the juices run clear and there is no pink meat. Lower the heat to medium, sprinkle over the allspice and fry for 5 minutes more. Remove the meatballs from the pan and set aside. Spoon out and discard all the excess oil, but try to leave any brown or caramelised pieces in the pan.
3. Return the pan to a medium heat and add the butter. When foaming, add the flour and stir with a wooden spoon scraping up any browned pieces. Cook, stirring, for 2 minutes, then add the stock and simmer for 2-3 minutes. Stir in the cream and simmer for a final minute. Return the meatballs to the pan. Stir to coat in the sauce.
4. Meanwhile, cook the mashed potato and beans according to the pack instructions, then divide between warm plates. Spoon over the meatballs and sauce, sprinkle with the dill and serve with a spoonful of berry jam on the side.
Typical values per serving:
This recipe was first published in September 2020.