Swedish meatballs

Updated at: Thu, 17 Aug 2023 03:52:56 GMT

Step 1

Preheat the oven to 220ºC (fan 200ºC/gas mark 7). Place the minced beef, minced pork and onion in a large bowl and mix well. Add the breadcrumbs, cumin, allspice, nutmeg, egg yolks and mix until combined. Season with salt and pepper. To check the seasoning, fry a small amount of mixture, taste and add more salt and pepper if needed. Divide the mixture into twenty equal-sized meatballs. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Fry the meatballs for 4–5 minutes, turning to seal on all sides. Transfer the meatballs to an ovenproof dish and place in the oven for 10 minutes until cooked. While the meatballs are cooking, add the stock, soy sauce and Dijon mustard to the same frying pan that you cooked the meatballs in. Simmer for 4–5 minutes until it has reduced slightly. Add the reduced-fat cream cheese and half of the parsley to the frying pan and stir well. Add the meatballs to the sauce and simmer for a further 8–10 minutes. Add a splash of water to thin out the gravy. Season to taste if needed. Sprinkle with the remaining parsley and serve. If you are making the dish for another day, allow to cool first before freezing.

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