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Swedish-Style Beef Meatballs
with Creamy Gravy and Buttery Green Beans
Skip a trip to a certain Scandinavian shop and make these DIY Swedish meatballs at home! Soften seasoned breadcrumbs with a bit of milk for extra tender results.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
460 g
Russet Potato
170 g
Green Beans
2 unit
Garlic, cloves
56 mL
Cream
(Contains Milk)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
1 unit
Beef Broth Concentrate
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tsp
Dill-Garlic Spice Blend
2 tbsp
Cranberry Spread
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, add breadcrumbs, half the Dill-Garlic Blend, 1/8 tsp salt and 3 tbsp milk (dbl both for 4 ppl) to a large bowl. Stir until milk is absorbed, 30 sec. Crumble in beef. Season with pepper, then combine again. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Roll mixture into 10 equal-sized meatballs (20 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, trim green beans. Peel, then mince or grate garlic. Heat a large non-stick pan over medium heat. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Remove from heat. Add 1 tbsp butter (dbl for 4 ppl), then toss until butter is melted and green beans are coated, 1 min.Transfer green beans to a plate, then cover to keep warm.
Reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and Gravy Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add 3/4 cup water (1 1/4 cups for 4 ppl), broth concentrate and half the cream. Bring to a boil over high. Once boiling, reduce to medium-low and cook, stirring often, until gravy thickens slightly 2-3 min. Season with pepper, to taste. When meatballs are done, transfer to the pan with gravy. Toss to coat.
When potatoes are done, drain, then return them to the same pot, off heat. Mash remaining cream, remaining Dill-Garlic Blend and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Divide mash and green beans between plates. Top mash with meatballs and gravy. Serve cranberry spread alongside meatballs.
