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My first Swedish inspired dish, and naturally i’ve empowered it with the power of cheese, this recipe is great if you’re in a rush as it’s pretty quick to do and tastes great!
So let’s get to it, what ingredients do you need?
Butter
Parsley
English mustard
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Start by adding your mince meat and a cracked egg into the bowl, get up add around a table spoon of parsley, then add your breadcrumbs around 45g-50g should be enough based on having around 300-400g of beef. Next up add a few shakes of garlic granules, and a teaspoon of english mustard. Lastly add some chopped fresh chive to the mix. Then mix it up with your finger until well mixed.
Next up mould your cheese into small balls, then grab some of your minced meat mix roughly 4-5 times bigger than your cheese ball, roll it into a ball and then flatten with your palm, place the cheese ball in the centre and wrap the meat around it tightly. Make sure there are no gaps!
Repeat this process until you have no meat left, now lets start to make the sauce, first add 75g of butter and 75g of flour to a bowl, mix into a paste and then add 1 teaspoon of mustard to the mix.
Add a good amount of parsley and some milk and transfer to a medium heat saucepan.
Once mixed add your first chicken stock cube and some milk, and mix in, do this again for the second and third stock cube, keep adding small amounts of milk until the sauce is slightly thicker than double cream. When that’s done turn the heat down to low and periodically stir while we start to cook the meatballs. Put the meatballs onto a pan or griddle and add a covering of cooking oil to the pan, put the pan on a medium-high heat. Keep turning the meatballs until all sides are brown.
And that’s it once done put the meatballs in a bowl and add the sauce on top, if you wish add some fresh herbs on top to enhance those flavours. I served mine with pasta and used the remaining sauce on that!
