Swedish-Style Meatballs in Cream Sauce

Name: Swedish-Style Meatballs in Cream Sauce with baby potatoes, broccoli and cranberry chutney
Total time: 30 min
Yield: 2
Cuisine: Swedish
Ingredients: 360 g Broccoli; 500 g Baby potatoes; 150 g Cooking cream; 8 piece Beef-pork meatballs; 20 milliliters Soy sauce; 80 g Cranberry chutney; ½ sachet(s) Gomashio-herb mix; 1 piece Red onion; 2 teaspoon Mustard; 2 teaspoon Flour; 1 tablespoon [Plant-based] butter; 100 milliliters Low sodium vegetable stock; 50 milliliters Water for the sauce

with baby potatoes, broccoli and cranberry chutney

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A furniture store made Swedish meatballs famous. Can you pronounce their name in Swedish? There, they're called 'kötbullar'!

Tags:

Family

Allergens:

Melk (inclusief lactose)

•Soja

•Tarwe

•Sesamzaad

•Selderij

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3283 kJ

Calories785 kcal

Fat37.5 g

Saturated Fat18.8 g

Carbohydrate70.4 g

Sugar23.8 g

Dietary Fiber16.3 g

Protein34.2 g

Salt2.3 g

Trans Fat0.3 g

Potassium469.9 mg

Calcium78.9 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

•Whisk

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.