How many times have you walked in the Swedish mothership in search of bits and bobs to make your home a better place and finished exhausted and rabidly hungry just to queue for dry and tasteless meatballs… exactly. But Despair no more, I have a speedy twist for juicy, flavourful and speedy meatballs for any weeknight dinner, guaranteed to satisfy you.
To feed two, you will need:
- 1 medium onion finely chopped
- 1 eggs
- 1 tsp allspice
- 1 tsp cayenne pepper
- 1 ½ tsp salt
- ½ tsp pepper
- 1 ½ cup minced beef
- 2 tbsp olive oil
- ¼ cup coconut milk
- 4 tbsp chopped parsley
- ½ tsp cinnamon
- 1 cup boiling water
- 2 tbsp gravy granules
- 3 1/4 cups beef broth
- salt & pepper
- 1 cup of fat free Greek yoghurt
- 4 tbsp chopped dill
- Salt and pepper
Begin with the dill garnish, simply mix all the ingredients and pop in the fridge to allow it to chill, don’t take it out unit before serving.
Next. Choose a big bowl and mix all the ingredients for the meatballs except for the oil, incorporate them by hand until you have a smooth paste, pop in a bag and chill in the fridge for at least 1 hour.
In the meantime prepare the sauce in a pot, dissolve the gravy granules in the hot water, add the coconut milk, season with the cinnamon, salt and pepper and let it simmer gently for about 10 minutes.
Preheat the oven at 160C and line a bake tray with tin foil, bush one tbsp. of olive oil.
Rub your hands with some oil and shape the meatballs with about 1 tbsp of ground beef for each ball. Place them all in the tray making sure they don’t touch, bake for 25 minutes.
When the meatballs are ready and the brown sauce is still warm, transfer both into a baking dish and sprinkle the chopped parsley, cover with tin foil and keep them in the oven until before serving.
Put some dill garnish in ramekins and serve together so you can dip the meatballs in it, this will add a nice refreshing, herbal and tangy balance.
Feeling hungry already? Don’t forget to tweet your results!