Creamy swedish meatballs

  • cooking time
    25 m
  • calories per serve
    590 cal
  • serves
    4
½ cup (45g)
panko breadcrumbs
300 ml
carnation light cooking cream
500 g
lean beef mince
1 (120g)
onion, diced finely
1 tsp
garlic paste
Pinch
ground allspice
1
egg
2 tbsp
olive oil
¾ cup (190ml)
reduced salt beef stock
Mixed salad leaves and crusty bread, to serve
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
392 g
2478
42
36
15.4
23.8
6.1
480
3
51
Average Quantity
per:
100 g
632
10.7
9.2
3.9
6.1
1.5
122
13

Method

  1. Soak breadcrumbs in ¼ cup (60ml) Lite cooking cream for 5 minutes or until cream is absorbed. Add mince, onion, garlic, allspice and egg. Season with salt and pepper. Using wet hands roll 2 tablespoons at a time into balls.

  2. Heat oil in a frying pan over a medium-high heat. In batches, cook meatballs until brown. Drain excess oil.

  3. Return all meatballs to the pan and add stock. Simmer; covered; for 20 minutes. Remove meatballs and cover with foil to keep warm.

  4. Add remaining cooking cream and cook, stirring, for 5 minutes or until thickened. Pour sauce over meatballs and serve with salad leaves and crusty bread.

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