These succulent pork Swedish meatballs are the ultimate comfort food. Served with smooth mash, a delectable sauce up this dish like no other, simple to make and a true family favourite!
Allergens: Peanuts & Sesame | Wheat | Celery | Mustard | Sulphites | Milk | Nuts

COOK THE POTATOES
Bring the kettle to a boil. Heat the oven on 180C. Small dice the potatoes and place them in a pot of boiling water, cook on high heat for 10 Minutes or until tender, season with some salt. Once tender, drain and leave in the pot until serving.
COOK THE GREEN BEANS
Place the green beans in the middle of some tin foil, stiffen up the edges of the tin foil, then add 1-2 tablespoons of water before closing the foil securely. Place the foil on a baking tray and place in the oven, cook for 12-14 Minutes, or until the beans are tender.
PREPARE THE MEATBALLS
Place the mince in a large bowl, add the breadcrumbs and half of the chicken stock cube. Season with a grind of pepper. Then mix until combined. Using your hands form 8-10 meatballs. Using a large pan, heat a drizzle of olive oil on medium-high heat.
PREPARE THE STOCK
Once the pan heats up, add the meatballs. Let them cook for 2-3 Minutes, turning every now and then. Meanwhile combine the leftover chicken stock, mustard, relish and the redcurrant jam in 300ml of boiling water. In another bowl, add the dried cranberries and cover with some boiling water. Once the meatballs are browned, set aside on a plate.
COOK THE STOCK
Return the pan to medium heat and add the flour. Whisk the stock into the flour. Cook for 2-3 Minutes, or until the stock has thickened.
FINISH THE MEATBALLS
Chop the dill finely, including the stalks. Add all but a pinch of dill to the thickened sauce, return the meatballs to the pan and cook, covered, for 4-5 Minutes or until the meatballs are cooked through and the sauce has thickened to a gravy-like consistency.
FINISH THE POTATOES
As the meatballs cook, put the potatoes back on a low heat. Add some milk and butter and mash until smooth, season to taste.
SERVE THE DISH
Divide the mashed potatoes between plates, place the meatballs on top and drizzle the sauce over. Serve the green beans as a side. Drain the cranberries and use as a garnish along with the remaining dill!
Ingredients
Directions
COOK THE POTATOES
Bring the kettle to a boil. Heat the oven on 180C. Small dice the potatoes and place them in a pot of boiling water, cook on high heat for 10 Minutes or until tender, season with some salt. Once tender, drain and leave in the pot until serving.
COOK THE GREEN BEANS
Place the green beans in the middle of some tin foil, stiffen up the edges of the tin foil, then add 1-2 tablespoons of water before closing the foil securely. Place the foil on a baking tray and place in the oven, cook for 12-14 Minutes, or until the beans are tender.
PREPARE THE MEATBALLS
Place the mince in a large bowl, add the breadcrumbs and half of the chicken stock cube. Season with a grind of pepper. Then mix until combined. Using your hands form 8-10 meatballs. Using a large pan, heat a drizzle of olive oil on medium-high heat.
PREPARE THE STOCK
Once the pan heats up, add the meatballs. Let them cook for 2-3 Minutes, turning every now and then. Meanwhile combine the leftover chicken stock, mustard, relish and the redcurrant jam in 300ml of boiling water. In another bowl, add the dried cranberries and cover with some boiling water. Once the meatballs are browned, set aside on a plate.
COOK THE STOCK
Return the pan to medium heat and add the flour. Whisk the stock into the flour. Cook for 2-3 Minutes, or until the stock has thickened.
FINISH THE MEATBALLS
Chop the dill finely, including the stalks. Add all but a pinch of dill to the thickened sauce, return the meatballs to the pan and cook, covered, for 4-5 Minutes or until the meatballs are cooked through and the sauce has thickened to a gravy-like consistency.
FINISH THE POTATOES
As the meatballs cook, put the potatoes back on a low heat. Add some milk and butter and mash until smooth, season to taste.
SERVE THE DISH
Divide the mashed potatoes between plates, place the meatballs on top and drizzle the sauce over. Serve the green beans as a side. Drain the cranberries and use as a garnish along with the remaining dill!