Flavour-packed meatballs in a classic rich and creamy Swedish style sauce.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
Prep Time: 10 mins
Cook Time: 20 mins
- Soak the slice of bread in milk if you have it, otherwise just use bread crumbs
- Put all the ingredients in a bowl and squeeze the mixture through your hands until well combined.
- If you don’t have any herbs the meatballs will still be delicious, use what you have
- Roll into 1 tbsp or golf ball sized meatballs
- Gently fry in the oil until brown, remove from the pan
- Add all the sauce ingredients to the pan aside from the cream or milk. Bring to the boil whisking constantly.
- Add the meatballs back in and simmer slowly until the meatballs are cooked through, remove the bayleaf and add a splash of cream or milk at the end.
- Serve with mashed potatoes or chips and peas or over pasta.
The simple Meatball recipe can also be served
- In a simple tomato sauce over pasta
- In a wrap with salad and minted yogurt and served with chips Greek style
Ingredients
Meatball Ingredients
I x white sliced bread
5 x tbsp milk
Or 100g white bread crumbs
1 x medium onion, very finely chopped
2 x garlic cloves, finely chopped or 1.5 tsp garlic granules
500g x minced venison
1 x egg
1 tsp x salt
5 tsp x pepper
5 tsp x nutmeg
1 tsp x oregano / rosemary / thyme if you have it
Fresh parsley if you have it
2 tbsp x oil
Swedish Meatball Sauce
15 g x butter or margarine
1 x garlic cloves, finely chopped or 1.5 tsp garlic granules
¾ pint x chicken or beef stock made with 1 stock cube
1 tbsp x tomato puree or ketchup
1 tbsp x cornflour
Bay leaf
1 tsp x dried thyme or a Sprig of fresh thyme
Splash of cream or milk
