Swedish meatballs with cranberry dip

Prep: 20 mins
Cook: 15 mins
Swedish meatballs with cranberry dip
Scandinavian-style meatballs with a cranberry dip.
 

2 tbsp sunflower oil

1 onion, finely diced

½ tsp ground mace

500g minced beef

100g dried cranberries

1 egg yolk

50g very fine breadcrumbs

Cranberry sauce, to serve

Heat one tablespoon of oil in a saucepan.

Add the onion and cook until soft, then add the mace and cook for 1 minute and remove from the heat to a bowl.

Put the mince into a bowl with the cooled onion, cranberries, egg yolk and plenty of salt and pepper.

Mix well with your hands, then shape into balls.

Chill for an hour.

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and pour over the remaining oil and the bread crumbs then roll the meatballs in to coat.

Bake for 20 minutes until cooked through and the breadcrumbs have gone slightly crunchy.

Serve hot with the cranberry sauce for dipping.

Serves
Makes 25

Preparation Time
20 minutes

Cooking Time
15 minutes

Main ingredients
Fruit, Eggs, Beef, Vegetables, Bread, Spice

Recipe Type
Party Food, Entertaining

Level of Difficulty
Easy

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