My meatball recipe is for those weeknights where only meatballs will satisfy the masses.
It is easy yet comforting and the green beans celebrate summer in the pan.
I used mixture of beef and pork mince and the secret ingredient to the sauce is …. Worcestershire sauce!
My rustic Swedish meatballs and green beans
Yield 12 meatballs
- 500 gr minced meat ( 1/2 pork + 1/2 beef)
- 1 small onion diced
- 100 gr panko breadcrumbs
- 1 egg
- 1 table spoon butter
- 2 table spoons flour
- 400 ml beef stock
- 50 ml milk
- 1 table spoon Worcestershire sauce
- 1 tea spoon ground nutmeg
- salt and pepper
- 500 gr green beans, washed, snapped and steamed
- 1 bustle flat parsley chopped
- In a large bowl add the minced meat, egg, diced onion, panko and salt and pepper. Mix with your hands to combine well. Use an ice cream scoop to measure the mixture and roll up in 12 little meatballs.
- Place the meatballs in a cast-iron skillet with some oil and cook in a pre-heated oven at 180 C for 15 minutes, turn them over and back to the oven for 10 minutes.
- In a saucepan, let the butter melt and bubbly slightly without colouring. add the flour and with wooden spoon stir till the flour is cooked out and a thick breadcrumb-like mixture is left.
- Add 1/3 of the beef stock while stirring with a whisk, add another 1/3, stir and then add the last part. Keep stirring as it thickens. Add a little milk to create a smooth texture and manage the thickens of the sauce. You are looking for heavier than liquid and less than pudding in thickness. Add the Worcestershire sauce, season with nutmeg, salt and pepper, and taste to adjust the seasoning.
- Add the sauce to the meatballs and let simmer on the stovetop to ensure the meatballs are cooked through.
- Serve with green beans and sprinkle some chopped parsley over.
on www.leeksandhighheels.com by Sandra Slawinski
Created, written and photographed by Sandra Slawinski without commercial agreements. I used my 17 year old Le Creuset skillet as a proud Ambassador and huge fan.