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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Swedish Beef Meatballs & Lemon Broc?
The preparation time for Swedish Beef Meatballs & Lemon Broc with a creamy dill sauce is between 15 and 30 minutes.
What is the total time required to make Swedish Beef Meatballs & Lemon Broc with a creamy dill sauce?
The total time required to make Swedish Beef Meatballs & Lemon Broc with a creamy dill sauce is between 35 and 50 minutes.
How many servings does Swedish Beef Meatballs & Lemon Broc provide?
4 servings
What are the main ingredients in Swedish Beef Meatballs & Lemon Broc?
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
What is the nutritional information of Swedish Beef Meatballs & Lemon Broc?
Calories: 676, Carbs: 30 grams, Fat: grams, Protein: 36.4 grams, Sugar: 10.3 grams, Salt: 640 grams
How do I prepare Swedish Beef Meatballs & Lemon Broc?
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 rinsed salad leaves, the sliced radish, seasoning, and a drizzle of oil. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Swedish Beef Meatballs & Lemon Broc?
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
How many calories does Swedish Beef Meatballs & Lemon Broc have?
676 calories
How much fat content does Swedish Beef Meatballs & Lemon Broc have?
grams
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