Swedish-Style Beef Meatballs
with Creamy Gravy and Buttery Snap Peas- Milk
- Wheat
- Soy
- Sesame
- Barley
- Oats
- Rye
- Sulphites
- Gluten
- Tree nuts
- Milk
- Soy
- Sulphites
- Triticale
- Wheat
- Peanuts
- Sesame
- Mustard
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
Skip a trip to a certain Scandinavian shop and make these DIY Swedish meatballs at home! Soften seasoned breadcrumbs with a bit of milk for extra-tender results. Ingredients: Russet potato • Ground beef • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Garlic • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
113 g
Sugar Snap Peas
2 unit(s)
Garlic, cloves
56 mL
Cream
(Contains: Milk)
2 tbsp
Gravy Spice Blend
(Contains: Wheat, Soy May contain traces of: Gluten, Tree nuts, Milk, Soy, Sulphites, Triticale, Wheat, Peanuts, Sesame, Mustard)
1 unit(s)
Beef Broth Concentrate
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Wheat, Soy, Sesame, Barley, Oats, Rye May contain traces of: Tree nuts, Sulphites, Triticale, Peanuts, Mustard, Egg, Crustaceans, Fish)
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Soy, Sulphites, Triticale, Wheat, Peanuts, Sesame, Mustard)
2 tbsp
Cranberry Spread
(May contain traces of: Gluten, Tree nuts, Milk, Soy, Sulphites, Wheat, Sesame, Mustard, Egg, Crustaceans, Fish)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, line a baking sheet with parchment.
- Combine breadcrumbs, half the Dill-Garlic Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 tbsp (6 tbsp) milk in a large bowl.
- Crumble in beef. Season with pepper, then combine again.
- Roll mixture into 10 (20) equal-sized meatballs. Transfer to prepared sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, trim snap peas.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add snap peas and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine.
- Cover and cook, stirring occasionally, until tender, 3-4 min.
- Remove from heat. Add 1 tbsp (2 tbsp) butter, then toss until butter is melted and snap peas are coated, 1 min.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic and Gravy Spice Blend. Cook, stirring often, until fragrant, 30 sec.
- Whisk in 1 cup (2 cups) water, broth concentrate and half the cream. Bring to a boil over high.
- Once boiling, reduce heat to medium-low and cook, whisking often, until gravy thickens slightly, 2-3 min.
- Season with pepper.
- When meatballs are done, transfer to the pan with gravy. Toss to coat.
- Mash remaining cream, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter into potatoes until creamy.
- Season with salt and pepper.
- Divide mash and snap peas between plates.
- Top mash with meatballs and gravy.
- Serve cranberry spread alongside.
