By Angie Adam, mother of the 2 most beautiful children and founder of Tots n Pots, a franchised cooking concept for kids. Marketing background and very passionate about food. Visit Tots n Pots website or follow them on Facebook.
This is one of my all -time favourite winter comfort foods with a creamy cranberry twist! A dish to take to the couch with a good glass of red! One that the kids will love too.
This fabulous Swedish classic is made with juicy meatballs flavoured with smoked bacon and dill and simmered in a cream and cranberry sauce. It’s also super simple to make.
Ingredients; (serves 4)
100gms of bacon
450gms of extra lean minced meat (beef or pork)
50gms of fresh white bread crumbs
½ tsp of mixed spices
Salt and black pepper to season
15gms of butter
1tbsp of vegetable oil
3 tbsp of cranberry sauce
4 tbsp chopped fresh dill
150mls chicken stock
140mls of sour cream
Fresh dill sprigs to garnish
1. Remove the rind from the bacon. Finely chop the onion and bacon and place in a large bowl. Add the mince, breadcrumbs, all spice and salt and pepper. Mix well. Divide into 24 walnut-sized pieces. Roll each piece into a ball.
2. Melt the butter and oil together in a large frying pan. Add the meatballs and fry over a high heat for 6 minutes, stirring occasionally, until golden brown all over.
3. Grate the rind and squeeze the juice from the lemon. Add to the pan with the cranberry sauce, 2 tablespoons of dill and stock. Bring to the boil, stirring. Cover then simmer over a medium-high heat for 5 minutes. Uncover and simmer for a further minutes, or until the meatballs are cooked through and most of the liquid has evaporated.
4. Gradually stir in the sour cream and add the remaining chopped dill. Season to taste with salt and pepper. Gently reheat until the sauce is hot. Serve hot, garnished with fresh dill.
Serve with spaghetti or an apple, beetroot and red cabbage salad.