Swedish Meatballs & Gravy
25 mins | Serves: 4
- 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
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.