Swedish Meatballs

This classic dish is quick & easy to make for a weeknight dinner. The gravy can truly be described as comfort food & this dish is perfect paired with freshly mashed potatoes & green beans.

4 Servings

Ingredients:

Olive oil

24 meatballs (roughly 600 grams)

4 tbsp butter

4 tbsp flour

60cl hot beef stock

3 tbsp Worcestershire sauce

1 tsp Dijon mustard

15cl cream

Pepper

Chopped parsley, to serve

instructions:

Heat 2 tbsp of olive oil in a pan over medium heat.

Add the meatballs to the pan & cook for 10 minutes, stirring regularly to brown the meatballs on all sides.

Set the meatballs aside on a plate & drain the excess oil from the pan. Add the butter & drop the heat to low.

Once the butter has melted & is simmering, Add the flour, whisking constantly for 1-2 minutes before slowing adding the stock. You will need to whisk energetically during this process, to avoid lumps forming.

Add the Worcestershire sauce, mustard & a generous sprinkle of pepper.

Mix well then add in the cream.

Bring the sauce to a simmer & return the meatballs to the pan.

Cover with a lid & cook on low 10-15 minutes or until the meatballs are cooked through.

If at any point your sauce becomes too thick you can loosen it out with a drizzle of hot beef stock.

This dish is best served immediately!