Hey lovelies,

Swedish meatballs are a great dish if you’re looking for something different to do with your mince beef.

This recipe is such an easy one to put together and tastes even better than the famous ones you can get in IKEA.  I have a little hack of cooking the meatballs in a mini muffin tin that way they don’t break up on the pan.

I cooked these over on my Instagram stories over the weekend and they got an amazing response, so I couldn’t wait to get the recipe up here for you x

join in on the chat over in our home cooks Ireland group,  

we would love to see you over there

Jolene x

Ingredients

For the meatballs

• 800g lean beef mince
• 2 crushed garlic cloves
• 1 teaspoon Worcester sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 grated or blended onion (its very important you grate as it gives the meatballs a little moisture)
• a bunch of fresh parsley and thyme chopped

For the sauce

• one onion finely chopped
• 2 crushed garlic cloves
• 100g mushrooms sliced
• 1 heaped teaspoon of dijon mustard
• 1 beef stock cube or stock pot in 300 MLS water
• 1 heaped tablespoon of creme fraiche

Method

For the meatballs, you will need a large mixing bowl and a mini muffin tin

(if you don’t have a mini muffin tin you can just fry them on the pan, but you can pick them up in Deaz for  €1.49)

preheat oven to 180c fan

grate onion, crush your garlic

chop the fresh herbs finely and add all the meatball ingredients to a mixing bowl

get your hands in and give a good mix

make 12 meatballs and add them to your muffin tin, oven bake for 20 mins

For the sauce 

Put your saucepan over medium heat with a little oil

Soften your chopped  onion and garlic for your sauce

Put in your sliced mushroom and cook for 5 minutes

Add dijon mustard and season with salt and pepper

Pour over the beef stock and let simmer for 10 mins as the meatballs finish off in the oven

When the meatballs are cooked at them to the pot and finish with a good dollop of creme fraiche

Serve with fluffy rice x

Jolene x x x