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Cook's ingredients Soft White Bread Crumbs200g
200gItem price
£1.70Price per unit
85p/100gThese Swedish meatballs by Brontë Aurell are worth the effort. Make these gluten free by using gluten-free oats, flour, stock and Worcestershire sauce (or tamari).
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Soak the breadcrumbs or oats in the hot stock for a few minutes. Meanwhile, in a food processor, whizz the beef and pork minces with the salt for 2 minutes until well blended. Add the egg, flour, spices, Worcestershire (or soy) sauce, onion and soaked breadcrumbs or oats; whizz to mix. Chill, in a covered bowl, for at least 30 minutes.
Heat a nonstick frying pan with a little oil over a medium-high heat. Fry one bitesized meatball until browned all over and cooked through with no pink meat left (6-8 minutes). Taste and season the mixture accordingly; fry another tiny meatball as above and test again.
With slightly wet hands, roll the remaining mix into balls (2.5cm diameter). Melt the butter with the oil in the pan over a medium-high heat. Fry the meatballs in batches, making sure there is room to swivel the pan and turn them. Cook each batch for around 8 minutes or until well browned and cooked through with no pink meat left; serve.
LEFTOVERS
Meatballs make a delicious cold sandwich filling alongside the beetroot and apple salad.
Typical values per serving when made using specific products in recipe
Energy | 1,583kJ/ 380kcals |
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Fat | 24g |
Saturated Fat | 9.5g |
Carbohydrates | 13g |
Sugars | 1.5g |
Fibre | 1.1g |
Protein | 26g |
Salt | 1.3g |
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