Swedish Meatballs - A Healthier Take
Swedish meatballs with a healthier, lighter take yet just as tasty as any traditional recipe. These are taste and waist friendly, and so easy to make and freeze. An added bonus is that the recipe is gluten and dairy free.
Servings: 10
Ingredients
Meatballs
- 400 g Ground Meat I use Veal
- 100 g Ground Pork
- 2 Tbsp Olive Oil
- 1 Egg beaten
- 1 Onion chopped fine
- 330 ml Beer 1 bottle or can of lager
- 100 g Rolled Oats
- 1 Tbsp Mustard A sweeter type is best, but Dijon works well too
- 1 Tbsp Soja Sauce
- 1 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 bunch Parsley chopped
- Salt and Peppar
Instructions
Meatballs
- Heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Set aside for 5 minutes to cool slightly.
- Transfer the onion to a large bowl. Add the oats and pour over the beer, and add soya sauce and mustard. Let it stand for 5 minutes so the oats take in the moisture.
- Add the mince, nutmeg, cinnamon and half of your chopped parsley. Season with salt and pepper. Mix until well combined.
- Line a baking tray with non-stick baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the lined tray. Cover. Place in the fridge for 1 hour to chill.
- Heat olive oil in a non-stick frying pan. Add 5 -6 of the raw meatballs. Cook, turning carefully, for 6-8 minutes or until cooked. Transfer to a plate. Cover to keep warm. Repeat with remaining meatballs.
- Serve 5 - 6 meatballs to each person and sprinkle parsley on top of each serving. If you want sauce — check out the notes below how to make a waist friendly one.
Alternative cooking method
- Set your oven to 200 degrees celsius,
- After chilling the raw meatballs, bake them for 15 minutes. Roll the balls over so that a different side is touching the sheet and bake for another 15 minutes.
- Enjoy!
Notes
If you want a sauce to go with the meatballs, add a good dollop of natural yoghurt to the pan after you have cooked the meatballs. Add some mustard, soya sauce and a bit more beer. Season to taste. Stir until combined. Serve the meatballs with the sauce and cranberry jam (or lingonberry in keeping with Swedish tradition).
These meatballs freeze happily so feel free to make a large batch. A tip is to freeze them with grease proof paper in between each layer. Perfect to be prepared for the weeks to come, isn't it?
Enjoy!
These meatballs freeze happily so feel free to make a large batch. A tip is to freeze them with grease proof paper in between each layer. Perfect to be prepared for the weeks to come, isn't it?
Enjoy!