Recipe for Swedish Meatballs with mushrooms and a creamy sauce
olive oil, for frying
1 brown onion, finely diced
250g mushrooms, sliced
½ teaspoon oregano
500g lean beef mince
¼ cup fresh breadcrumbs
1 tablespoon fresh flat leaf parsley, chopped
½ teaspoon mixed spice (all spice)
¼ teaspoon ground nutmeg
½ teaspoon salt
freshly ground black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
350ml chicken stock
1 tablespoon Worcestershire sauce
2 heaping teaspoons Dijon mustard
a squeeze of fresh lemon juice (about 1 tbls)
250ml cream (single or whipping cream – about 35% fat content)
a handful fresh flat leaf parsley, to finish
In a large-based frying pan, sauté the onion until soft and translucent. Scrape into a mixing bowl and cool.
Using the same pan, cook the mushrooms on a high heat until all the liquid is evaporated.
Season lightly with salt and oregano. Remove from the pan, cover and set aside.
To make the meatballs, combine the mince, sautéed onion, breadcrumbs, egg, chopped parsley, spices, salt and pepper. Mix by hand to ensure all the aromatics and breadcrumbs are evenly worked through.
Roll into smallish balls. The mixture should yield about 20 -25 meatballs. Heat 1 tablespoon olive oil in the same pan and cook the meatballs until browned on all sides.
Add the meatballs to the cooked mushrooms.
Add the butter to the remaining oils in the pan and heat until bubbling. Stir through the flour and cook for 2 minutes. Slowly add the hot chicken stock, whisking all the while to prevent lumps forming.
Once all the stock is incorporated, add the Worcestershire sauce, Dijon mustard and lemon juice. Stir in the cream and bring slowly up to the boil.
Return the meatballs to the pan and coat in the creamy sauce. Simmer for several minutes until the meatballs are cooked through and the sauce is thickened.
Scatter over a handful of chopped fresh parsley and drizzle with Lemon enhanced olive oil.
Serve with buttered tagliatelle pasta or garlic mashed potatoes.