Scandi meatballs
Serves 4
Easy
Prep:
Cook:
Put mushroom soup to clever use in this Scandinavian-style beef meatball dish with dill sauce
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp vegetable oil
- 12 beef meatballs
- 1 onionfinely chopped
- 1 garlic clovefinely chopped
- 294g can condensed mushroom soup
- ½ x small pack dillroughly chopped
- 2 tsp mustard- French, wholegrain, or whatever you have in your cupboard
- mashed potato and cooked cabbageto serve
Nutrition: per serving
- kcal302
- fat23g
- saturates8g
- carbs8g
- sugars4g
- fibre1g
- protein16g
- salt2.5g
Method
step 1
Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.
step 2
Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.
