How to Make Ultimate My Healthier Swedish Style Meatballs

My Healthier Swedish Style Meatballs.

You can cook My Healthier Swedish Style Meatballs using 21 ingredients and 5 steps. Here is how you achieve that.

Ingredients of My Healthier Swedish Style Meatballs

1. Prepare of For the meatballs:.
2. You need 250 g of lean 5% fat beef mince,.
3. It's 250 g of lean 5% pork mince,.
4. You need 1 of egg, beaten,.
5. Prepare of Salt and white pepper to season,.
6. It's 1/2 of onion or 2 small shallots, chopped very finely.
7. You need of Cooking oil (I used spray oil).
8. You need of For the gravy:.
9. You need 250 ml of unsweetened almond milk, or regular alternative,.
10. Prepare 400 ml of boiled water,.
11. Prepare 1/2 of reduced salt beef stock cube,.
12. You need 1/2 of vegetable stock cube,.
13. It's 4 tbsp of fat free quark,.
14. It's of Salt and white pepper to season,.
15. You need 2 tsp of Dijon mustard,.
16. You need 1 tbsp of light soy sauce.
17. You need 1 tbsp of cornflour mixed in a little cold water (around 40ml).
18. Prepare of To serve (suggestions):.
19. Prepare of Creamy mash potatoes with a little dill,.
20. Prepare of Chips,.
21. It's of Lingonberry or cranberry jam.

My Healthier Swedish Style Meatballs instructions

1. In a large mixing bowl combine the pork and beef mince along with the finely chopped onion and beaten egg. Season well with salt and pepper. Using your hands mush together to combine really well. Wet your hands then form mixture into small meatballs. You should be able to make 14-16 in total..
2. In a saucepan over a medium heat add in the beef/veg stock mixture (stir it through the boiling water until dissolved). Bring to a gentle simmer. Add in the soy sauce, and Dijon mustard. Stir to really well to combine. Next add the almond milk, stir well again. Continue to simmer gently..
3. In a large frying pan add some oil and once hot add in the meatballs. Brown them off slowly and gently fry over a medium low heat. Add a little more oil in whenever you feel they need extra so they don't dry out..
4. Returning to the gravy, once it's reduced down by roughly half remove from the heat and allow to cool for a couple of minutes. Season with salt and a small pinch of white pepper to taste. Add in the quark (off the heat so it doesn't split), and using a whisk, whisk really quickly until a lovely creamy brown coloured gravy is created..
5. Pour the gravy into the frying pan once the meatballs are almost done and add in the cornflour/water mixture. Simmer away until the meatballs are completely cooked through and the gravy has thickened up, (this should take a minute or so). Serve up with your choice of side(s) and enjoy! :).