Swedish-Style Beef Meatballs
with Creamy Gravy and Buttery Broccoli- Milk
- Wheat
- Soy
- Barley
- Oats
- Rye
- Sesame
- Sulphites
- Sesame
- Sulphites
- Egg
- Fish
- Milk
- Mustard
- May contain traces of allergens
- Tree nuts
- Peanuts
- Soy
- Wheat
- Crustaceans
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
250 g
Ground Beef
2 unit(s)
Russet 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: Sesame, Sulphites, Egg, Fish, Milk, Mustard)
1 unit(s)
Beef Broth Concentrate
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Wheat, Soy, Barley, Oats, Rye, Sesame May contain traces of: Egg)
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Sesame, Milk, Mustard, Tree nuts, Peanuts, Soy, Wheat)
2 tbsp
Cranberry Spread
(May contain traces of: Sesame, Sulphites, Egg, Fish, Milk, Mustard, Soy, Wheat, 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
- 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, add breadcrumbs, half the Dill-Garlic Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 tbsp (6 tbsp) milk to a large bowl. Stir until milk is absorbed, 30 sec.
- Crumble in beef. Season with pepper, then combine again. (TIP: If you prefer a more tender meatball, add an egg to mixture!)
- Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Transfer to a parchment-lined baking 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 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.
