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    Swedish-style turkey meatballs with root veg

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    Swedish-style turkey meatballs with root veg

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    500g pack British turkey thigh mince
    1 onion, coarsely grated
    ½ tsp ground allspice
    1 tbsp chopped dill, plus extra sprigs to garnish
    2 tbsp olive oil
    350g sweet potatoes, peeled and cut into 2cm dice
    350g swede or parsnips, peeled and cut into 2cm dice
    250g green beans
    2 tsp plain flour
    300ml Cooks’ Ingredients fresh chicken stock
    1-2 tbsp single cream


    1. Mix the turkey mince, onion, allspice, chopped dill and season, then shape into 20 even meatballs. Heat 1 tbsp oil in a large frying pan over a high heat. Fry the meatballs for about 8 minutes, turning regularly until browned all over.

    2. Bring 2 large pans of water to the boil. Add the root vegetables to one and simmer for 12 minutes, until completely tender.  Drain thoroughly, leave to steam dry for a couple of minutes, then add 1 tbsp oil, mash with a potato masher, season and set aside.  Cook the green beans for 3-4 minutes in the other pan, drain and keep warm.

    3. Scoop the meatballs out of the pan leaving behind any fat. Turn the heat to medium, stir in the flour to blend with the fat, cooking for 1 minute. Add the stock a little at a time, stirring constantly, then simmer for 2 minutes. Return the meatballs to the pan and simmer for another 2-3 minutes. Stir in the cream then scatter with extra dill and serve with the mash and beans.  

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    Cook’s tip Save time by heating a pack or two of Waitrose Carrot, Swede and Potato Mash rather than making your own.


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