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Swedish Meatball & Potato Casserole | DonalSkehan.com
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Swedish Meatball & Potato Casserole

November 29

My Swedish in-laws may raise a few eyebrows over this recipe but it is so simple that even my wife approves of this bastardisation of the classic. Serve it with a dollop of creme fraiche or sour cream and plenty of dill, perhaps some lingonberry jam if you can get your hands on it.

  • serves Serves 4
  • time 60mins

Method

  1. 1. In a large bowl mix the minces with the onion, garlic, breadcrumbs, egg and herbs. Season well and mix until combined and shape into small meatballs a bit smaller than a walnut.
  2. 2. Heat a 1 tbsp oil in a casserole dish over a medium high heat and fry the meatballs until browned but not fully cooked. Fry in batches to not overcrowd the pan and remove with a slotted spoon to a plate after each batch.
  3. 3. To make the sauce, melt the butter in the casserole over a low heat and slowly mix in the flour and cook for a minute or two then gradually add the stock and slowly bring to the boil while continuously stirring. Pour in the cream and season to taste. Return the meatballs to the casserole with the potatoes, bring to the boil before reducing to a simmer, partially cover and cook for 20-25 minutes.
  4. 4. Serve with a sprinkle of fresh dill, a dollop of creme fraiche, spoonful of peas and lingonberry jam if you have it.

Ingredients

12oz beef mince

12oz pork mince

1 small onion, very finely chopped

1 garlic clove, minced

3.5oz fresh white breadcrumbs

1 large free range egg

Handful dill, finely chopped

Handful flat leaf parsley, finely chopped

Olive oil, for frying

14oz baby potatoes, halved

Sea salt & freshly ground black pepper

 

For the sauce:

1 tbsp unsalted butter

2 tbsp plain flour

17fl oz beef stock

7oz double cream

 

To serve:

Handful fresh dill, chopped

4 tbsp creme fraiche

Peas, cooked

Lingonberry jam

350g beef mince

350g pork mince

1 small onion, very finely chopped

1 garlic clove, minced

100g fresh white breadcrumbs

1 large free range egg

Handful dill, finely chopped

Handful flat leaf parsley, finely chopped

Olive oil, for frying

400g baby potatoes, halved

Sea salt & freshly ground black pepper

 

For the sauce:

1 tbsp unsalted butter

2 tbsp plain flour

500ml beef stock

200ml double cream

 

To serve:

Handful fresh dill, chopped

4 tbsp creme fraiche

Peas, cooked

Lingonberry jam