Love those famous meatballs from a certain furniture store? Well here's a recipe to make your own!
We make our Cranberry Sauce from Autumn through to Christmas, and use way more cranberries than most other brands. I was shocked to discover the market leading cranberry sauce brand contains only 45% cranberries, of which only 30% are whole cranberries (the rest pureed- which will have lost flavour during the puree process). We use 54% cranberries, and crucially these are all whole cranberries, meaning our resulting cranberry sauce is full of flavour, and full of pieces of cranberry too. I've been known to use half a jar in one go, but I am a huge cranberry sauce lover!
Click here to shop our Cranberry Sauce
Swedish-style Meatballs with Cranberry Sauce
Helen Upshall
Rated 5.0 stars by 1 users
Servings
4
Just like Ikea's, but way better!
Ingredients
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1 tbsp salted butter
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1 onion, very finely diced
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1 garlic clove, finely diced
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1 tbsp dried mixed herbs
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Sea salt & cracked black pepper
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500g pork mince
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15g dill, finely chopped
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1 small egg, lightly whisked
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100g breadcrumbs
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50g salted butter
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50g plain flour
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100ml white wine
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750ml chicken stock
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1/2 - 1 tbsp soy sauce
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100ml double cream
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40g Cranberry Sauce
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10g dill, finely chopped
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Mashed potatoes
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Seasonal greens
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Cranberry Sauce
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Dill, finely chopped
FOR THE MEATBALLS
FOR THE SAUCE
TO SERVE
Directions
Preheat oven 200C/180C fan/gas 6. First, make the meatballs. Melt the butter in a frying pan over a medium heat. Add the finely diced onion and fry for 4 - 5 minutes until the onions start to soften. Add the garlic and dried herbs along with a generous pinch salt and fry for further 1 minute.
Remove the onion mix from the heat and allow to fully cool. Place the pork mince in a bowl along with the dill, egg and breadcrumbs. Once cooled, add the onion mixture.
Using clean hands, combine all the ingredients together well and divide the mince into 16. Roll into balls approximately the size of a walnut. Place on a baking tray and bake in the oven for 15 - 20 minutes until cooked through.
In the meantime, make the sauce. Heat the butter in a large frying pan over a medium heat. Sprinkle in the flour, stir to form a roux and allow to cook for 1 minute - stir continuously to ensure the flour doesn’t stick.
Gradually pour in the wine and allow the alcohol to cook off for 2 minutes continuing to stir. Slowly pour in the stock until a lump-free, thick sauce is created. Stir through the soy sauce followed by the cream and Cranberry Sauce - season to taste.
Remove the cooked meatballs from the oven and add to the sauce. Sprinkle in the dill and stir well to ensure the meatballs are completely coated in sauce.
Serve the meatballs alongside mashed potatoes and seasonal greens. Top off the dish with additional cranberry sauce and a sprinkling of dill.
Recipe Note
COOKS NOTES:
- Soy Sauce is quite often traditionally used in this dish as a form of seasoning. How much you require will be very dependent on how salty your stock is - whether it's low salt, made from a stock cube or fresh will make a difference. Start with just half a tablespoon of soy sauce and increase if your sauce requires more flavour.
- Our Cranberry Sauce isn't packed full of sugar like supermarket varieties so for some, the sauce might be a little tart. If you feel your sauce needs a little sweet lift, simply add a teaspoon of honey along with the cranberry sauce to help balance the flavours.
