Creamy swedish meatballs

  • cooking time
    25 m
  • calories per serve
    590 cal
  • serves
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
ground allspice
2 tbsp
olive oil
¾ cup (190ml)
reduced salt beef stock
Mixed salad leaves and crusty bread, to serve


  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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