There is a well-known Swedish saying that means, “Let the food silence the mouth.” It’s a reminder to avoid any distractions as you savour every bite of a delicious meal: crunchy charred broccoli, homemade ostrich mince meatballs, and lashings of the creamy, dreamy crème fraîchesauce spiced with NOMU One For All Rub. Served with a radish salad.
Swedish Ostrich Meatballs & Broccoli
Swedish Ostrich Meatballs & Broccoli
with dill & a fresh side salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Broccoli Florets
- Button Mushrooms
- Creme Fraiche
- Free-range Ostrich Mince
- Fresh Dill
- Herbed Flour
- Lemon Juice
- Onion
- Onions
- Ostrich
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 1 [2]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 2-3 minutes (shifting occasionally).
DILL-ICIOUS
When the Onion is soft, add the crème fraîche and 50ml [80ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the 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!
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 1 [2]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 2-3 minutes (shifting occasionally).
DILL-ICIOUS
When the Onion is soft, add the crème fraîche and 50ml [80ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the 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!
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 3 [4]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 3-4 minutes (shifting occasionally).
DILL-ICIOUS
When the Onion is soft, add the crème fraîche and 125ml [160ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the 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!
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 3 [4]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 3-4 minutes (shifting occasionally).
DILL-ICIOUS
When the Onion is soft, add the crème fraîche and 125ml [160ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the 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!
Frequently Asked Questions
What is the preparation time for Swedish Ostrich Meatballs & Broccoli?
The preparation time for Swedish Ostrich Meatballs & Broccoli with dill & a fresh side salad is between 15 and 30 minutes.
What is the total time required to make Swedish Ostrich Meatballs & Broccoli with dill & a fresh side salad?
The total time required to make Swedish Ostrich Meatballs & Broccoli with dill & a fresh side salad is between 35 and 50 minutes.
How many servings does Swedish Ostrich Meatballs & Broccoli provide?
4 servings
What are the main ingredients in Swedish Ostrich Meatballs & Broccoli?
Broccoli Florets, Button Mushrooms, Creme Fraiche, Free-range Ostrich Mince, Fresh Dill, Herbed Flour, Lemon Juice, Onion, Onions, Ostrich, Radish, Salad Leaves
What is the nutritional information of Swedish Ostrich Meatballs & Broccoli?
Calories: 498, Carbs: 21 grams, Fat: grams, Protein: 38.7 grams, Sugar: 8 grams, Salt: 246.7 grams
How do I prepare Swedish Ostrich Meatballs & Broccoli?
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! A FRESH TAKE: In a bowl, combine the salad leaves, the radish, seasoning, and a drizzle of oil. ROCK THAT BROC: While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan. DILL-ICIOUS: When the onion is soft, add the crème fraîche and 50ml [80ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning. FRY THE FLAVOURBOMBS: Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining onion. Fry until the onion is soft, 2-3 minutes (shifting occasionally). PREP STEP: In a small bowl, combine the herb flour with 1 [2]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside. ON A ROLL: Boil the kettle. In a bowl, combine the mince, a ¼ of the onion, and add seasoning. Roll into 4-5 meatballs per portion.
What should be prepared from my kitchen to make Swedish Ostrich Meatballs & Broccoli?
Broccoli Florets, Button Mushrooms, Creme Fraiche, Free-range Ostrich Mince, Fresh Dill, Herbed Flour, Lemon Juice, Onion, Onions, Ostrich, Radish, Salad Leaves
How many calories does Swedish Ostrich Meatballs & Broccoli have?
498 calories
How much fat content does Swedish Ostrich Meatballs & Broccoli have?
grams
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