Traditional Swedish Beef Meatballs
with Saucy Cranberries & Roasted Brussels Sprouts
Cooking time
30 minutes
Servings
2/4
Calories
950 /serving
Swedish meatballs have national icon status. It’s partly about the perfectly seasoned, perfectly browned rounds of meat. And it’s partly about the sauce, which we’re making with generous cream, Dijon, Worcestershire and, for this week, a bonus drop of dried cranberries.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 400g Brussels sprouts
- 450g Baby potatoes
- 10ml Worcestershire sauce
- 15ml Dijon mustard
- 25g Dried cranberries
- 20g Panko
- 60ml Heavy cream
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Anchovies • Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
3 or 6 tbsp Butter
1 or 2 Eggs
Total Fat
54 g
Saturated Fat
26 g
Sodium
900 mg
Total Carb
79 g
Sugars
20 g
Protein
41 g
Fibre
15 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare & cook the meatballs
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, 1 egg (double for 4 portions), ½ the Worcestershire sauce, ½ the mustard and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the spices and cook, whisking constantly, 1 to 2 min., until a paste forms.
- Add the cream, ¼ cup water (double for 4 portions), the remaining Worcestershire sauce and mustard, the cranberries and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- If the sauce seems dry, gradually add 2 tbsp water until you achieve your desired consistency.
Plate your dish
- Divide the mash between your plates.
- Top with the meatballs and Brussels sprouts.
- Spoon the sauce over. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
