Swedish-Style Meatballs
(Serves: 4-6 (as finger food))
Ingredients
- 1 tbs olive oil
- 1 onion, finely chopped
- 2 sticks celery, diced
- 2 garlic cloves, crushed
- 1 tsp finely grated lemon zest
- 1 tsp allspice
- 200g button mushrooms, sliced
- 1 carrot, grated
- 45g (½ cup) rolled oats
- 2 tbs chopped fresh dill, plus extra sprigs to serve
- 400g tin lentils, rinsed, drained
- 2 tsp cornflour
- 125ml (1/2) cup Massel beef-style liquid stock
- 80ml (1/3 cup) pure cream
- Cranberry sauce, to serve
Method
- Heat half the oil in a medium non-stick frying pan over medium heat. Cook onion and celery, stirring, for 3-4 minutes or until softened. Add garlic, zest, allspice and mushrooms and cook, stirring, for 5-6 minutes or until mushrooms are golden and all the liquid has evaporated. Add carrot and stir to combine. Set aside to cool.
- Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Process oats in a food processor until finely ground. Transfer to a bowl. Add lentils and process until coarse crumbs. Add mushroom mixture and 1 tablespoon dill process until finely chopped. Add oats and process until combined. Season with salt and pepper. Use clean hands to shape mixture into 20 balls.
- Place meatballs on prepared tray and lightly spray with oil. Bake for 15-20 minutes, turning halfway through, or until golden and crisp.
- Meanwhile, combine cornflour and 2 teaspoons cold water in a small bowl until smooth. Combine stock and cornflour mixture in a small saucepan and bring to the boil, stirring, over a medium heat. Reduce heat and simmer for 3 minutes. Add cream and simmer for 2-3 minutes or until slightly thickened. Stir in remaining dill.
- Pile meatballs onto a serving platter. Drizzle over sauce and serve with cranberry sauce, sprinkled with extra dill.
