Swedish-style baked meatballs
Easy to prepare and a guaranteed family favourite, these Swedish meatballs with a twist can be delicious on their own, or scale it up and make it a hearty pasta sauce (see notes below recipe).
Ingredients · Servings 4
- 2 tablespoons (10g) dried porcini mushrooms
- 750g pork mince
- 3/4 cup (50g) fresh breadcrumbs
- 1 medium (150g) red onion, chopped finely
- 3 cloves garlic, crushed
- 1 egg
- 1 teaspoon fennel seeds, crushed
- 1/3 cup (80ml) extra virgin olive oil
- 300g Swiss brown mushrooms, sliced thinly
- 2 x 400g can borlotti beans, rinsed and drained
- 3/4 cup (180ml) thickened cream
- 1/2 cup loosely packed fresh sage leaves (optional)
- 100g baby spinach leaves
- finely grated parmesan, to serve
Method · 65 min
- Place the porcini in a heatproof bowl, cover with 1½ cups (375ml) of boiling water. Set aside for 10 minutes, to rehydrate.
- Meanwhile, place pork, breadcrumbs, onion, garlic, egg, fennel seeds, salt and pepper in a large bowl; mix well to combine. Roll tablespoonfuls of mixture into balls; set aside.
- Preheat oven to 240°C (220°C fan-forced). Place a large deep-sided roasting tray in the oven for 5 minutes or until hot.
- Pour half the olive oil into hot tray, add meatballs and Swiss brown mushrooms. Return to oven; roast for 10 minutes, or until starting to colour.
- Stir the porcini, soaking liquid, borlotti beans and cream into the meatballs, return to oven and cook for a further 20-25 minutes, or until bubbling and golden.
- Meanwhile, toss the sage leaves with remaining oil and place on a small baking tray. Place in the oven and cook for 2-3 minutes or until crisp.
- Add the spinach leaves to the meatballs, gently stir to wilt. Serve the meatballs with sprinkled sage leaves and parmesan.
Are you looking for more pork mince recipes?
Can I freeze the Swedish meatballs?
Use the meatball sauce for a pasta dish
To stretch this Swedish meatballs recipe further and serve 6 to 8 people, toss through 400g cooked short pasta such as orecchiette. You may need to add a little extra cream for a saucier consistency.
