Swedish style meatballs in cream sauce
2022-09-09
- Servings: 2
- Ready In: 20m
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Nutritional Info
This information is per serving.
-
Calories
1007 -
Fat
59 -
Carbs
76 -
Protein
38
Ingredients
- 360g Broccoli
- 500g Krieltjes
- 6 Small Meatballs
- 1.5 tbsp Soy Sauce
- 200ml Whipped Cream
- 80g Cranberrychutney
- 1 tbsp Gomasio-herbmix
- 1 Onion
- 100ml Vegetable Bouillon
- 2 tsp Mustard
- 1 tbsp Butter
- 2 tsp Flour
Method
Step 1
Prepare the broth. Bring plenty of water to the boil in a pan with a lid for the potatoes and broccoli. Chop the onion. Cut the broccoli flower into florets and the stem into cubes. Wash the potatoes, halve them and cut the large potatoes into quarters.
Step 2
Cook the potatoes, covered, for 12 - 15 minutes. Cook the broccoli with the potatoes for 4 - 6 minutes. Then drain. Halve the meatballs.
Step 3
Heat 1/2 tbsp butter per person in a frying pan over medium heat and fry the meatballs for 2 - 3 minutes. Remove from the pan and keep aside. They don't have to be fully cooked yet. Add the onion to the skillet and sauté for 1 - 2 minutes. Add the soy sauce, cream, vegetable stock, mustard and flour to the skillet. Mix with a whisk and let the sauce reduce for 5-6 minutes. Add a little extra flour if the sauce is too thin. Add the meatballs back and cook for a further 6-8 minutes.
Step 4
Divide the baby potatoes and broccoli between the plates and garnish with the gomasio garden herb mix. Spoon the balls with the sauce on the side. Serve with the cranberry chutney.