Speedy Swedish meatballs
Prep time: 25 minsTotal time: 
Speedy Swedish meatballs
Made popular by everyone’s favourite Swedish furniture company, these creamy meatballs are a staple comfort food in frosty Nordic nations – and are a perfect winter supper here, too
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
For the pickles
- 1 cucumber, thinly sliced
- ½ tsp sugar
- 100ml cider vinegar
- ¼ x 20g pack dill, roughly chopped, plus extra to garnish
For the meatballs
- 2 tbsp olive oil
- 1 x 350g pack Sainsbury’s 10% fat Mini Beef Meatballs
- 2 tbsp plain flour
- 250ml beef stock
- 50ml half-fat crème fraîche
To serve
- 2 x 400g packs Taste the Difference Mashed Potato
- 4 tbsp cranberry sauce (optional)
Step by step
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For the pickles, add the cucumber to a bowl, then add the sugar and a pinch of salt and massage in. Pour over the vinegar, stir in the chopped dill, then set aside for 20 minutes.
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Meanwhile, for the meatballs, add the oil to a large pan over a medium heat. Add the meatballs and cook on all sides until golden brown, around 8 minutes. Once browned, remove from the pan and set aside. Add the flour to the pan and whisk into the oil left in the pan. After a few minutes, slowly start pouring in the stock, whisking constantly. Season well. Add the meatballs back in and gently simmer on a low heat for 5 minutes or until cooked through, then stir in the crème fraîche.
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Serve the meatballs and sauce with the mashed potato, a dollop of cranberry sauce, if using, the drained pickles, and some extra dill.
