Swedish Meatballs

Step 1

Boil a kettleCut the potatoes to roughly equal size (approx. 4cm)Add them to a pot of boiling water with a pinch of salt and boil for 15 min or until you can pierce them easily with a fork Add 200ml (350ml) boiling water to the chicken stock cube and whisk to combine

Step 2

Combine the pork mince, breadcrumbs, allspice and half of the dried dill in a bowlSeason and mix together (use your hands)Divide the mixture into 12 (walnut sized piecesUsing wet hands, shape into balls

Step 3

Heat a pan (that has a lid) with 1 tbsp vegetable oilWhen hot, add the meatballsCook until coloured, moving them around the pan so they colour evenlyAfter about 4 mins transfer them to a plate and reserve the pan

Step 4

Chop the cranberries up finelyTop and tail the green beans

Step 5

Return to the pork meatball panAdd 1 tsp (2 tsp) of butter and melt over a medium heatAdd 1 tsp (2 tsp) of flour and stir into the butterCook for 1 min, stirring constantly with a wooden spoonThis is your roux

Step 6

Add the chicken stock, whisk to combine and simmer on a low heat for 3 minAdd the chopped cranberries and dijon to the panAdd the meatballs back to the pan and cover with a lid Cook for a further 5 min, or until the meatballs are cooked through

Step 7

Add the green beans to a pot with 100ml (200ml) boiling waterAdd a lid and boil for 4 mins, then drainRemove the meatballs from the heat and stir through the remaining dried dill and 3 tbsp (6 tbsp) sour creamTip: Add more sour cream if you like it creamy!

Step 8

Drain the potatoes, add a knob of butter, a splash of milk and mash them with a potato masher until creamySmaklig måltid (bon appetit!)