Smothered in a creamy chicken stock & dill sauce, these meatballs will get the approval of the whole family. Our take on this favourite Swedish staple comes with charred lemon-infused broccoli and a radish salad to contrast the richness. Smaklig måltid, Chef!
Swedish Beef Meatballs & Lemon Broc
Swedish Beef Meatballs & Lemon Broc
with a creamy dill sauce
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Broccoli Florets
- Button Mushrooms
- Chicken
- Chicken Stock
- Cornflour
- Free-Range Beef Mince
- Fresh Cream
- Fresh Dill
- Lemon Juice
- Onion Medium
- Radish
- Salad Leaves
- White Button Mushrooms 100g
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Roll into 4-5 meatballs.
PREP STEP
In a small bowl, loosen the cornflour with 1 tsp of warm water. Set aside. Dilute the stock with 50ml of boiling water.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, add the meatballs and fry for 2-3 minutes until browned but not cooked through, shifting as they colour. Add the quartered mushrooms and the remaining onion. Fry for 2-3 minutes until the onion is soft, shifting occasionally.
DILL-ICIOUS
When the onion is soft, add the cream and the diluted stock to the pan. Reduce the heat and simmer for 8-10 minutes until slightly reduced. In the final 1-2 minutes, add the loosened cornflour. Remove from the heat, add the chopped dill and season.
ROCK THAT BROC
While the sauce is reducing, place a pan over medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until charred, shifting occasionally. In the final 1-2 minutes, squeeze over some lemon juice and add the lemon zest. Season to taste.
A FRESH TAKE
In a bowl, combine the rinsed salad leaves, the sliced radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
Free-range Beef Mince - 150g
Onion Medium - 1
Cornflour - 5ml
Button Mushrooms - 1
Fresh Cream - 40ml
Chicken Stock - 5ml
Fresh Dill - 1
Broccoli Florets - 100g
Lemon Juice - 1
Salad Leaves - 20g
Radish - 20g
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, loosen the cornflour with 2 tsp of warm water. Set aside. Dilute the stock with 80ml of boiling water.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, add the meatballs and fry for 2-3 minutes until browned but not cooked through, shifting as they colour. Add the quartered mushrooms and the remaining onion. Fry for 2-3 minutes until the onion is soft, shifting occasionally.
DILL-ICIOUS
When the onion is soft, add the cream and the diluted stock to the pan. Reduce the heat and simmer for 8-10 minutes until slightly reduced. In the final 1-2 minutes, add the loosened cornflour. Remove from the heat, add the chopped dill and season.
ROCK THAT BROC
While the sauce is reducing, place a pan over medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until charred, shifting occasionally. In the final 1-2 minutes, squeeze over some lemon juice and add the lemon zest. Season to taste.
A FRESH TAKE
In a bowl, combine the rinsed salad leaves, the sliced radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
Free-range Beef Mince - 300g
Onion Medium - 1
Cornflour - 10ml
Button Mushrooms - 1
Fresh Cream - 80ml
Chicken Stock - 10ml
Fresh Dill - 1
Broccoli Florets - 200g
Lemon Juice - 1
Salad Leaves - 40g
Radish - 40g
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, loosen the cornflour with 3 tsp of warm water. Set aside. Dilute the stock with 125ml of boiling water.
FRY THE FLAVOURBOMBS
Place a large pan over medium heat with a drizzle of oil. When hot, add the meatballs and fry for 2-3 minutes until browned but not cooked through, shifting as they colour. Add the quartered mushrooms and the remaining onion. Fry for 3-4 minutes until the onion is soft, shifting occasionally.
DILL-ICIOUS
When the onion is soft, add the cream and the diluted stock to the pan. Reduce the heat and simmer for 12-15 minutes until slightly reduced. In the final 1-2 minutes, add the loosened cornflour. Remove from the heat, add the chopped dill and season.
ROCK THAT BROC
While the sauce is reducing, place a pan over medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 6-7 minutes until charred, shifting occasionally. In the final 1-2 minutes, squeeze over some lemon juice and add the lemon zest. Season to taste.
A FRESH TAKE
In a bowl, combine the rinsed salad leaves, the sliced radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
Free-range Beef Mince - 450g
Onion Medium - 1
Cornflour - 15ml
White Button Mushrooms 100g - 1
Fresh Cream - 125ml
Chicken Stock - 15ml
Fresh Dill - 1
Broccoli Florets - 300g
Lemon Juice - 1
Salad Leaves - 60g
Radish - 60g
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the diced onion, and seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, loosen the cornflour with 4 tsp of warm water. Set aside. Dilute the stock with 160ml of boiling water.
FRY THE FLAVOURBOMBS
Place a large pan over medium heat with a drizzle of oil. When hot, add the meatballs and fry for 2-3 minutes until browned but not cooked through, shifting as they colour. Add the quartered mushrooms and the remaining onion. Fry for 3-4 minutes until the onion is soft, shifting occasionally.
DILL-ICIOUS
When the onion is soft, add the cream and the diluted stock to the pan. Reduce the heat and simmer for 12-15 minutes until slightly reduced. In the final 1-2 minutes, add the loosened cornflour. Remove from the heat, add the chopped dill and season.
ROCK THAT BROC
While the sauce is reducing, place a pan over medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 6-7 minutes until charred, shifting occasionally. In the final 1-2 minutes, squeeze over some lemon juice and add the lemon zest. Season to taste.
A FRESH TAKE
In a bowl, combine the rinsed salad leaves, the sliced radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
Free-range Beef Mince - 600g
Onion Medium - 1
Cornflour - 20ml
Button Mushrooms - 1
Fresh Cream - 160ml
Chicken Stock - 20ml
Fresh Dill - 1
Broccoli Florets - 400g
Lemon Juice - 1
Salad Leaves - 80g
Radish - 80g
Woolies Products in this dish
