Swedish-style pork meatballs with gravy
About £0.95 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince500g
- Onions1
- Bread2 slices
- Milk50ml
- Double cream150ml
- Stock cubes1 cube
- Potatoes800g
- Cranberry sauce60g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Soak the torn bread (2 slices) in the milk (50ml). Mix with the pork (500g), grated onion (1), salt, pepper and a pinch of nutmeg. Roll into small balls.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Boil and mash the potatoes (800g) (15 min).
Kitchen note For mash, steam-dry the drained potatoes in the pan for a minute, then mash with warm milk and butter. Cold milk makes it gluey.
- Brown the meatballs in butter until cooked through (10 min). Lift out.
- Stir a spoon of flour into the pan, then 300ml stock and the cream (150ml) to make a gravy. Put the meatballs back.
Kitchen note If the gravy's lumpy, push it through a sieve and nobody will ever know.
- Serve with mash and a spoon of cranberry sauce (60g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.