This recipe for Swedish beef meatballs features that distinctive rich and creamy gravy. Served with a side of boiled chat potatoes and green beans, everyone will love this dish.
30 Minute. Nothing beats homemade meatballs.
400g Australian premium beef mince
1 brown onion
1 tablespoons flower
1/4 cup cranberry sauce
1cup natural chicken or beef stock
4 tablespoons Philadelphia cheese
400g chat potatoes
150g green beans
Make meatballs & stock
Finely dice the onion. Combine HALF the onion, mince, and HALF of the cranberry sauce in a bowl, season with salt and pepper and mix well. Using damp hands, roll into walnut sized balls. Set aside.
Boil water & cook meatballs
Bring a pot of salted water to boil. Heat a drizzle of olive oil in a non-stick fry pan over a medium heat. Cook the meatballs for 10 minutes, browning all over. Remove meatballs and set aside. Wipe the pan clean. Bring the pan back to medium to high heat with a drizzle of olive oil. Add remaining diced onion and sauté for 2 – 3 minutes.
Add butter and flour, stirring to combine to a paste. Add stock and stir in the Philadelphia, remaining cranberry sauce and season with salt and pepper. Return the meatballs to the pan. Simmer for a further 2 minutes until the gravy starts to thicken, spoon gravy over meatballs as they finish. Remove from heat.
Quarter the potatoes. Top and tail the beans. Boil potatoes for 6 minutes then add the beans and cook for a further minute. Drain then toss in the pot with a drizzle of olive oil, salt and pepper.
Serve meatballs with potatoes, beans and finish with gravy.
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