Light sweedish meatballs

A great light version of the world’s favourite sweedish meatballs, cooked in a creamy mustard sauce.

SERVES: 4 | PREP & COOK: 35 min

Ingredients

Meatballs

• 500g beef mince

• 250g pork mince

• 1 onion, finely diced

• 1/2 tsp allspice

• 1/2 tsp nutmeg

• 1 tsp cumin

• Salt and pepper

• 75g breadcrumbs

  For the sauce

• 500 ml beef stock

• 1 tsp light soy sauce

• 1 tsp dijon mustard

• 100g light cream cheese

• Large handful of parsley, chopped

Method

1. Pre heat the oven to 220°c

2. Mix all the meatball ingredients together in a large bowl. Roll the meatballs into 20-25 meatballs.

3. Place a large frying pan over a medium to high heat. Drizzle with a little olive oil. Add the meatballs and cook for 5 minutes turning to brown all sides.

4. Remove from the pan place in a lined baking tray and bake in the oven for 10 minutes.

5. Meanwhile make the sauce. In the frying pan you cooked the meatballs in, add the stock, soy sauce and mustard and stir together. Bring to a boil then turn down a little and cook for 5 minutes.

6. Add the cream cheese and half the parsley to the stock and stir well. Remove the meatballs from the oven, add to the sauce and cook for a further 10 minutes.

7. Sprinkle with the remaining parsley and serve with mash and garden peas.