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Swedish Meatballs & Gravy

25 mins | Serves: 4

ingredients
  • 400g Peppercorn Extra Lean Meatballs
  • 25g unsalted butter
  • 1 tbsp cornflour
  • 300ml beef stock
  • 1 tbsp lemon juice
  • ½ cup double cream
  • ¼ teaspoon nutmeg
  • 3 tablespoons herbs, chopped (parsley, dill, chives)
  • Mashed potato & cranberry sauce to serve
PREPARATION

1 – Heat 2 teaspoons of olive oil in a large non stick frying pan over medium heat.

2 – Cook meatballs for 2 minutes until lightly browned on all sides. Set aside.

3 – Melt butter in same pan. Whisk in cornflour, cook for 30 seconds. Add the stock gradually, whisking well after each addition. Whisk in lemon juice.

4 – Stir through cream and nutmeg. Add meatballs to pan, season with salt and pepper, cover, simmer for 10 minutes.

5 – Stir through herbs. Serve with mash potato accompanied with cranberry sauce.

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