My mum bought me this amazing cookbook the other day, which I initially wasn't sure about (because it's got the words skinny and heals in it) but now absolutely adore. And there it was... a healthy version of the Swedish meatball, with gravy and all. I am telling you, this one is so easy, basically fat free and absolutely and totally delicious. It will take you hardly any time to cook and makes a comforting and filling autumn dinner. You can serve it alongside some steamed rice or potatoes and any veg of your choice (the steam in a bag vegetables work really well for this one). Also make sure you don't go for the cheapo-cheap cranberry sauce, as they tend to be really sugary and taste more like strawberry jam than anything else.
Anyway, here it goes:
- 500g lean pork mince
- 2tsp ground allspice
- 1 egg
- 1 small red onion, finely chopped
- 75g white bread crumbs
- 1tbsp plain flour
- 125ml white wine
- 400 ml beef stock
- 3tsp chopped fresh dill
- olive oil
- salt and black pepper to season
- jarred cranberry sauce to serve (we used The English Provender Co. - Wild Cranberry Sauce)
- steamed potatoes or rice and vegetables of your choice to serve
- Pre heat your oven to 190˚C. Mix the pork, allspice, egg, onion and breadcrumbs in a bowl and season with salt and black pepper (I used just under 1tsp of salt but alter according to taste). Combine well, ideally using your hands (make sure you wash them thoroughly after ;)) and set aside for a couple of minutes for the crumbs to absorb all the moisture from the meat and egg. In the meantime you can prepare your vegetables.
- Shape the mince mix into golf-ball-sized meatballs and place in a baking tray. Drizzle with some olive oil and bake in the oven for 15 minutes until browned.
- Heat a little olive oil in a large pan over a medium-high heat. Once the oil is hot add the flour and stir until it starts to bubble, the colour starts to change to a soft, light brown and there are no lumps left. Slowly whisk in the wine, followed by the stock. Continue whisking until you are left with a smooth thick sauce. Season to taste.
- Add the meatballs to the sauce and cook for a further 3 minutes until they are well coated with the sauce.
- Sprinkle with the dill and serve alongside your sides and a generous dollop of cranberry sauce.
Recipe taken from Skinny Meals in Heals and adapted by Etta.