with Creamy Gravy and Buttery Broccoli
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.
Allergens
Utensils
Tags
Ground Beef
250 g
Russet Potato
2 unit(s)
Broccoli
227 g
Garlic, cloves
2 unit(s)
Cream
56 mL
Gravy Spice Blend
2 tbsp
Beef Broth Concentrate
1 unit(s)
Italian Breadcrumbs
4 tbsp
Dill-Garlic Spice Blend
1 tsp
Cranberry Spread
2 tbsp
Unsalted Butter
3 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Milk
3 tbsp
- 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 Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 tbsp (6 tbsp) milk 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 mixture!)
- Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Transfer to a parchment-lined baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, cut broccoli into bite-sized pieces..
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add broccoli and 1/4 cup (1/2 cup) water. 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 (2 tbsp) butter, then toss until butter is melted and broccoli is coated, 1 min.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic and Gravy Spice Blend. Cook, stirring often, until fragrant, 30 sec.
- Add 3/4 cup (1 1/4 cups) water, 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.
- When meatballs are done, transfer to the pan with gravy. Toss to coat.
- Mash remaining cream, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter into potatoes until creamy.
- Season with salt and pepper.
- Divide mash and broccoli between plates.
- Top mash with meatballs and gravy.
- Serve cranberry spread alongside.
880
kcal
Calories
47
g
Fat
25
g
Saturated Fat
80
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
38
g
Protein
160
mg
Cholesterol
1140
mg
Sodium
2
g
Trans Fat
1800
mg
Potassium
200
mg
Calcium
6
mg
Iron
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Mashed Potatoes, Creamy Gravy and Buttery Broccoli
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
