Swedish Meatballs
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
27.7g
Energy (kJ)
2134kJ
Energy (kcal)
511kcal
Carbohydrate incl. fibre (g)
24.9g
Carbohydrate excl. fibre (g)
23.7g
Sugar (g)
15.9g
Fibre (g)
1.2g
Fat (g)
33.5g
Saturated fat (g)
11.0g
Unsaturated fat (g)
20.5g
Monounsaturated fat (g)
14.9g
Polyunsaturated fat (g)
2.8g
Trans fat (g)
0.6g
Cholesterol (mg)
131mg
Sodium (mg)
727mg
Salt (g)
1.82g
Vitamin A (IU)
74IU
Vitamin C (mg)
2.1mg
Calcium (mg)
47mg
Iron (mg)
2.88mg
Potassium (mg)
439mg
Total
110.6g
8538kJ
2045kcal
99.7g
95.0g
63.5g
4.8g
134.1g
44.1g
82.1g
59.6g
11.4g
2.4g
523mg
2908mg
7.27g
294IU
8.3mg
187mg
11.52mg
1758mg
- 3 tablespoons olive oil
- 1 red onion finely chopped
- 1 Knorr Garlic Flavour Pot
- 300 grams lean beef mince
- 200 grams lean pork mince
- 2 tablespoons honey
- 1 large egg lightly beaten
- 30 grams breadcrumbs
- 50 ml Elmlea Double Light
- 1 tablespoon Flora Buttery
- 1 Knorr Beef Gravy Pot
- 350 ml water
- 40 grams cranberry sauce plus extra to serve
- 1 Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add the onion and Knorr Garlic Flavour Pot and cook gently for 5 minutes, until onions are soft but not brown. Remove from the heat.
- 2 In a separate large bowl, combine the beef and pork mince, cooked onions, garlic, honey, egg, breadcrumbs and Elmlea Double Light. Mix well and season with a little pepper.
- 3 With wet hands (to keep the mixture from sticking), shape the mixture into 24 meatballs, each the size of a golf ball and place them on a plate lightly moistened with water.
- 4 Melt the Flora Buttery with remaining olive oil in a large pan over medium-high heat. Add the meatballs in batches and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through.
- 5 Transfer the meatballs to a plate. Remove most of the leftover fat from the pan. Add the water and Knorr Gravy Pot and whisk over medium heat for a minute. Add the cranberry sauce and season to taste. Return the meatballs to the gravy, and simmer for 5 minutes, stirring until sauce thickens slightly and meatballs are heated through.
- 6 Serve with tagliatelle and extra cranberry sauce.
