Swedish-Style Meatballs in Cream Sauce
with baby potatoes, broccoli and cranberry chutney- Melk (inclusief lactose)
- Soja
- Tarwe
- Sesamzaad
- Selderij
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Mosterd
- Soja
A furniture store made Swedish meatballs famous. Can you pronounce their name in Swedish? There, they're called 'kötbullar'!
Ingredients
200 g
Broccoli
250 g
Baby potatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
4 piece
Beef-pork meatballs
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
40 g
Cranberry chutney
¼ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
½ piece
Red onion
Not included in your delivery
1 teaspoon
Mustard
1 teaspoon
Flour
½ tablespoon
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
25 milliliters
Water for the sauce
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Boil plenty of water in a pot or saucepan for the baby potatoes and broccoli (see Tip).
- Chop the onion. Cut the head of broccoli into florets and dice the stem.
- Wash the baby potatoes and cut them in half or any larger ones into quarters.
- Halve the meatballs.
Tip: if you're cooking for more than four people, use two pots and cook the broccoli and potatoes separately.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the meatballs for 2 - 3 minutes until evenly browned, then remove from the pan and set aside (they will finish cooking later).
- Boil the baby potatoes for 9 minutes, covered, then add the broccoli and boil for 4 - 6 minutes until done.
- Drain and then set aside.
Did you know... broccoli is not only high in vitamins B, C and E, but also calcium, potassium and iron.
- Fry the onion in the same pan for 1 - 2 minutes.
- Whisk in the cream, stock, mustard, flour, soy sauce and water (see pantry for amount).
- Allow to reduce for 5 - 6 minutes, adding some extra flour as necessary if it is too watery.
- Transfer the meatballs back to the pan and cook for 6 - 8 minutes.
- Serve the baby potatoes and broccoli on plates with the meatballs and cream sauce.
- Garnish the vegetables with the gomashio-herb mix and serve with the cranberry chutney.
