What are the main ingredients in Swedish-style Wagyu Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Swedish-style Wagyu Meatballs?

Calories: 1262, Carbs: 84 grams, Fat: grams, Protein: 39.2 grams, Sugar: 32 grams, Salt: 1336 grams

How do I prepare Swedish-style Wagyu Meatballs?

BEGIN THE SAUCE: Return the pan, wiped down if necessary, to a low-medium heat with 10g of butter. Once melted, vigorously whisk in the flour and the allspice (to taste) to form the roux. Cook out for 1-2 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 6-7 until smooth and saucy. MEATBALL PREP: Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 4-5 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 100ml boiling water. SPUDTACULAR: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. BRING IT TOGETHER: Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 5-6 minutes or until cooked through. Season with a squeeze of lemon juice, the Worcestershire sauce (to taste), some salt, and pepper. TIME TO DINE!: Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side. A FRESH START: In a salad bowl, combine the white wine vinegar, lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.

What should be prepared from my kitchen to make Swedish-style Wagyu Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Swedish-style Wagyu Meatballs

For a speedy midweek meal with a difference, why not try our Swedish meatballs in a creamy sauce? The recipe takes minimum effort for maximum flavour, perfect for when time is of the essence.

Swedish-style Wagyu Meatballs

with cranberry sauce, baby potatoes & fresh beetroot

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Allspice
Baby Potatoes
Beef
Beetroot
Cake Flour
Chicken
Chicken Stock
Cranberry Sauce
Danish-style Feta
Free-range Wagyu Meatballs
Fresh Cream
Fresh Dill
Lemon
Lemons
White Wine Vinegar
Worcestershire Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Boil the kettle. Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Dilute the stock with 50ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 5g of butter. Once melted, vigorously whisk in the flour and the allspice (to taste) to form the roux. Cook out for 1-2 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 5-6 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 5-6 minutes or until cooked through. Season with a squeeze of lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.

Baby Potatoes - 250g
Free-range Wagyu Meatballs - 3
Chicken Stock - 5ml
Cake Flour - 10ml
Allspice - 2,5ml
Fresh Cream - 100ml
Lemon - 1
Worcestershire Sauce - 10ml
White Wine Vinegar - 10ml
Fresh Dill - 4g
Beetroot - 150g
Cranberry Sauce - 30ml
Danish-style Feta - 25g

Download the Recipe

Serves 2

SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 4-5 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 100ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 10g of butter. Once melted, vigorously whisk in the flour and the allspice (to taste) to form the roux. Cook out for 1-2 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 6-7 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 5-6 minutes or until cooked through. Season with a squeeze of lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.

Baby Potatoes - 500g
Free-range Wagyu Meatballs - 6
Chicken Stock - 10ml
Cake Flour - 20ml
Allspice - 5ml
Fresh Cream - 200ml
Lemon - 1
Worcestershire Sauce - 20ml
White Wine Vinegar - 20ml
Fresh Dill - 8g
Beetroot - 300g
Cranberry Sauce - 60ml
Danish-style Feta - 50g

Download the Recipe

Serves 3

SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Place a large pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 5-6 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 150ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 15g of butter. Once melted, vigorously whisk in the flour and the allspice (to taste) to form the roux. Cook out for 2-3 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 8-10 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 7-8 minutes or until cooked through. Season with a squeeze of lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.

Baby Potatoes - 750g
Free-range Wagyu Meatballs - 9
Chicken Stock - 15ml
Cake Flour - 30ml
Allspice - 7,5ml
Fresh Cream - 300ml
Lemons - 2
Worcestershire Sauce - 30ml
White Wine Vinegar - 30ml
Fresh Dill - 10g
Beetroot - 450g
Cranberry Sauce - 90ml
Danish-style Feta - 75g

Download the Recipe

Serves 4

SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Place a large pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 5-6 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 200ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 15g of butter. Once melted, vigorously whisk in the flour and the allspice (to taste) to form the roux. Cook out for 2-3 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 8-10 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 7-8 minutes or until cooked through. Season with a squeeze of lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.