Swedish-Style Double Beef Meatballs

Name: Swedish-Style Double Beef Meatballs with Creamy Gravy and Buttery Broccoli
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: 500 g Ground Beef; 350 g Yellow Potato; 227 g Broccoli; 2 unit(s) Garlic, cloves; 56 mL Cream; 2 tbsp Gravy Spice Blend; 1 unit(s) Beef Broth Concentrate; 4 tbsp Italian Breadcrumbs; 1 tsp Dill-Garlic Spice Blend; 2 tbsp Cranberry Spread; 3 tbsp Unsalted Butter*; ¼ tsp Salt*; ¼ tsp Pepper*; 3 tbsp Milk*

with Creamy Gravy and Buttery Broccoli

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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.

Allergens:

Milk

•Hvede

•Soja

•Avoine

•Rye

•Sesamzaad

•Gerste

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Ground Beef

350 g

Yellow Potato

227 g

Broccoli

2 unit(s)

Garlic, cloves

56 mL

Cream

2 tbsp

Gravy Spice Blend

1 unit(s)

Beef Broth Concentrate

4 tbsp

Italian Breadcrumbs

1 tsp

Dill-Garlic Spice Blend

2 tbsp

Cranberry Spread

Not included in your delivery

3 tbsp

Unsalted Butter*

¼ tsp

Salt*

¼ tsp

Pepper*

3 tbsp

Milk*

Nutrition Values

Calories1040 kcal

Fat63 g

Saturated Fat32 g

Carbohydrate59 g

Sugar12 g

Dietary Fiber5 g

Protein58 g

Cholesterol235 mg

Sodium1180 mg

Trans Fat2.5 g

Potassium1550 mg

Calcium150 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pot

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Bowl

•Measuring Cups

•Large Non-Stick Pan

•Potato Masher

Cooking Steps

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, 1/4 tsp (1/2 tsp) salt and 3 tbsp (6 tbsp) milk in a large bowl.
Crumble in beef. Season with pepper, then combine again.
Roll mixture into 20 (40) equal-sized meatballs. Transfer to prepared sheet.
Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Meanwhile, cut broccoli into bite-sized pieces.
Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat.
When hot, add broccoli and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine.
Cover and cook, stirring occasionally, until tender, 5-6 min.
Remove from heat. Add 1 tbsp (2 tbsp) butter, then toss until butter is melted and broccoli is 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.
Add 3/4 cup (1 1/4 cups) water, broth concentrate and half the cream. Bring to a boil over high.
Once boiling, reduce heat to medium-low and cook, stirring often, until gravy thickens slightly, 2-3 min.
Season with pepper.
When meatballs are done, transfer to the pan with gravy. Toss to coat.