Nadiya Hussain’s Swedish-Style Meatballs
If you love classic Swedish meatballs, you'll love this recipe from Nadiya Hussain. The light and springy meatballs are flavoured with dill and garlic and nestled in a chicken-stock sauce. Serve with mashed potato and green beans for a comforting meal perfect for colder nights.
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Introduction
I know these are traditionally made with pork. I don’t eat pork, but I don’t think anyone should miss out, so I am making mine with chicken mince, simply flavoured with dill and garlic, all in a chicken stock sauce.
Ingredients
| For the meatballs: | |
|---|---|
| 400g | chicken or turkey mince |
| 1 | onion, very finely diced |
| 2 cloves of | garlic, minced |
| ½ tsp | salt |
| 1 medium | egg |
| 85g | breadcrumbs |
| Small handful of | fresh dill, finely chopped |
| oil, for frying | |
| For the sauce: | |
| 2 tbsp | oil |
| 3 tbsp | plain four |
| 500ml | chicken stock |
| 3 tsp | miso paste |
| To serve: | |
| mashed potato | |
| steamed green beans |
Method
Start by making the meatballs. Put the chicken mince in a large bowl along with the onion, garlic, salt and egg. Mix it all through so the egg is incorporated. Sprinkle in the breadcrumbs and dill, get your hands in and mix till you have an even mixture.
Wet your hands, take a pinch of the mixture that is the size of a whole walnut and mould tightly into a ball. Do this to all of the mixture and set the balls to one side to fry.
Pour some oil into a medium-sized non-stick pan, pop over a medium heat and start frying the balls, in batches, till they are golden brown and you have fried them all. They should take about 4 minutes to cook all the way through.
Now for the sauce. Add the oil and plain flour to the same pan and just gently cook the flour for a few minutes. Pour in the chicken stock and miso paste and whisk till you have a smooth, rich sauce that is packed with umami flavour.
Add your fried balls back into the pan with the sauce and toss them around till they are coated and warmed all the way through.
The balls are now ready, and you have the yummiest, simplest Swedish-style meatballs that everyone will, for sure, enjoy. I love to serve these with creamy mashed potato and steamed green beans. I don’t love having it with the sweet jelly on the side, but you totally should if that is your thing!
TIP: You can make the meatballs ahead of time, shape them, fry, cool and freeze. When you are ready to eat, you just cook from frozen in the air fryer or oven.
Also makes: Meatball Parathas.
Reviews
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