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

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
Photo of Swedish-style Wagyu Meatballs
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 - 1kg

  • Free-range Wagyu Meatballs - 12

  • Chicken Stock - 20ml

  • Cake Flour - 40ml

  • Allspice - 10ml

  • Fresh Cream - 400ml

  • Lemons - 2

  • Worcestershire Sauce - 40ml

  • White Wine Vinegar - 40ml

  • Fresh Dill - 12g

  • Beetroot - 600g

  • Cranberry Sauce - 120ml

  • Danish-style Feta - 100g

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