
Swedish Meatballs
40
Servings
Servings
50m PT50M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
1h 20m
Ready In
Ready In
Recipe: #20507
August 08, 2015
Categories: Comfort Food, Dinner, Beef, Ground Beef, Pork, Dairy, Swiss, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Father's Day, Winter, Weeknight Meals more
"Found on a favourite programme of mine "Food Safari". Prep time includes making the meatballs. This recipe makes appro 40 meatballs pending on the size you make them."
Original recipe yields 40 servings
Ingredients
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- SOUR CREAM SAUCE INGREDIENTS
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Nutritional
- Serving Size: 1 (30.8 g)
- Calories 66.1
- Total Fat - 4.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 22.4 mg
- Sodium - 28.7 mg
- Total Carbohydrate - 1.6 g
- Dietary Fiber - 0.3 g
- Sugars - 0.4 g
- Protein - 5.1 g
- Calcium - 12.4 mg
- Iron - 0.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
TO MAKE THE SAUCE
Step 1
Heat the sour cream, onion and peppercorns in a pan over medium heat for 4 minutes or until simmering. Add stock, return to a simmer and cook for a further 4 minutes or until slightly reduced. Strain through a fine sieve, discarding solids. Season with salt and pepper. Set aside and keep warm.
FOR THE MEATBALLS
Step 2
Heat oil in a frying pan over medium heat. Add onion, garlic and thyme, and cook for 4 minutes or until light golden. Allow to cool, then combine with minced meat, egg and breadcrumbs in a bowl. Season. Using damp hands, roll 3 teaspoons of mixture into balls. Place balls on an oven tray lined with baking paper.
Step 3
Heat a large frying pan over medium heat. Cook meatballs, in 4 batches, shaking pan to evenly brown meatballs, for 6 minutes or until golden brown and cooked through. Scatter with dill and serve with the warm sour cream sauce.
Tips & Variations
No special items needed.