Swedish Meatballs with Lingonberry
One portion, 25 minutes, and only 10 minutes of chopping. Roughly £2.20 a portion.
Per portion
Calories from protein 17%, carbs 23%, fat 60%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Boil the potatoes in salted water for 15 minutes until tender, then drain and mash with the butter and a pinch of salt.
- 2
Meanwhile, mix the mince with ¼ tsp salt, the allspice, plenty of black pepper, the breadcrumbs and egg yolk, and shape into small meatballs.
- 3
Fry in a splash of oil over medium heat for 8–9 minutes, turning, until browned and cooked through.
- 4
Pour in the stock and simmer for 2 minutes, then take off the heat and stir in the soured cream until the sauce comes together.
- 5
Taste the sauce and add salt and pepper, then serve the meatballs and sauce with the mash and the cranberry sauce on the side.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/swedish-meatballs-with-lingonberry/
