200°C · 15-30 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdSwedish Meatballs with Salad
A typical Swedish dish! I make these meatballs using an authentic recipe, packed with fresh herbs and ground allspice. The flavourful sauce is filled with cranberries, a generous amount of black pepper, bacon bits, and a splash of (reduced) brandy. You'll also receive creamy mashed potatoes and a refreshing Swedish salad with dill, radish, and fennel.
Swedish Meatballs with Salad
Beef mince and pork mince (better living 2 stars), bacon bits, fennel, radish, cucumber, white onion, garlic, potato, cranberries, fresh dill and parsley, allspice, thyme, pasteurised free-range egg, milk, cream crackers (contains gluten), butter, plain flour, Dijon mustard, brandy, organic vegetable stock, rapeseed oil, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the mashed potatoes with the meatballs and sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the mashed potatoes with the meatballs and sauce covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.