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Swedish Meatball Gratin
Katy Hackforth
4 servings
25 minutes
584
Swedish
Main
A satisfying Swedish Meatball Gratin taken from the Dairy Diary 2023.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Pork mince 500g (1lb 2oz)
- Echalion shallots 2, peeled and finely chopped
- Garlic 1 clove, crushed
- Allspice and nutmeg ¼ tsp each
- Breadcrumbs 125g (4½oz)
- Egg 1, beaten
- Olive oil 4 tbsp
- Fennel 1 large bulb, finely sliced
- Butter 50g (2oz)
- Plain flour 2 tbsp
- Vegetable stock 350ml (12fl oz)
- Crème fraîche 100ml (3½fl oz)
- Dijon mustard 2 tbsp
- Soy sauce 2 tbsp
- Fresh dill 25g (1oz), finely chopped, plus extra to serve
- Cranberry sauce to serve (optional)
Directions
- Combine mince, shallots, garlic, spices, 50g (2oz) breadcrumbs, egg and seasoning
- Shape into 20 balls
- Heat 1 tbsp oil in a frying pan and fry the fennel until softened
Transfer to a 2 litre (3½ pints) ovenproof dish
- Add 1 tbsp oil to the pan and fry meatballs for 3-4 minutes until golden
- Transfer to the dish
- Melt butter in pan, stir in flour and cook for 1 minute
Whisk in stock, crème fraîche, mustard and soy
- season
- Simmer for 1-2 minutes to thicken
- Pour over meatballs
Preheat oven to 200°C/180°fan/Gas 6
- Toss together dill, remaining breadcrumbs and 2 tbsp olive oil and sprinkle over the top
- Bake in the oven for 25-30 minutes until golden
- Garnish with extra dill and serve with cranberry sauce, if using.