Scandi meatballs
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Scandi meatballs

By Katy Greenwood

Put mushroom soup to clever use in this Scandinavian-style beef meatball dish with dill sauce

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 302
  • fat 23g
  • saturates 8g
  • carbs 8g
  • sugars 4g
  • fibre 1g
  • protein 16g
  • salt 2.5g

Ingredients

  • 1 tbsp vegetable oil
  • 12 beef meatballs
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 294g can condensed mushroom soup
  • ½ x small pack dill, roughly chopped
  • 2 tsp mustard - French, wholegrain, or whatever you have in your cupboard
  • mashed potato and cooked cabbage, to serve

Method

  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.

  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.

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