Swedish-Style Double Beef Meatballs
with Creamy Gravy and Buttery Broccoli
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Beef
350 g
Yellow Potato
227 g
Broccoli
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, Oats, Rye, Sesame, Barley May contain traces of: Tree nuts, Soy, Sulphites, Triticale, Peanuts, Mustard, Fish, Egg, Crustaceans)
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, Fish, Egg, Crustaceans)
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
- 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.
- 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 broccoli between plates.
- Top mash with meatballs and gravy.
- Serve cranberry spread alongside.
If you've opted for double beef, add an extra 1/8 tsp (1/4 tsp) salt to the beef mixture. Roll mixture into 20 (40) equal-sized meatballs.
