Swedish Meatball Gratin
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.
Nutrition Per Serving