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Swedish cranberry meatballs

Make Scandinavian-style meatballs flecked with fruit and serve with a lingonberry dip

  • Prep: 20 mins
    Cook: 15 mins
    Plus chilling
  • Makes 25
  • Easy
  • Makes 25
  • Easy
  • Calories 69
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 3
  • Protein 4
  • Fat 4
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 69
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 3
  • Protein 4
  • Fat 4
  • Fibre 0
  • Salt 0

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, finely diced
  • ½ tsp ground mace
  • 500g minced beef
  • 100g dried cranberries
  • 1 egg yolk
  • cranberry or lingonberry sauce, to serve

Method

  1. Heat half the oil in a saucepan. Add the onion and cook gently until soft, then add the mace and cook for 1 min more. Cool.

  2. Put the mince into a bowl with the cooled onion, cranberries, egg yolk and plenty of seasoning. Mix well with your hands, then shape into walnut-sized balls. Chill for at least 10 mins or up to 2 days.

  3. Heat oven to 200C/180C fan/gas 6. Pour the remaining oil into a baking tray and roll the meatballs in it to coat. Bake for 20 mins until cooked through. Serve hot with the berry sauce for dipping.

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