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Swedish Meatballs with Green Pepper Sauce

SERVES: 4

MEATBALLS

¾ cup dried breadcrumbs
¾ cup skim milk
250g very lean pork mince
250g very lean beef mince
½ cup onion finely diced
1 egg white
1 teaspoon allspice
1 teaspoon crushed garlic (in jar)
1 tablespoon salt-reduced chicken-style stock powder
cooking spray

SAUCE

2 teaspoons green peppercorns (in can)
1 teaspoon crushed garlic (in jar)
¼ cup brandy
2 teaspoons salt-reduced chicken-style stock powder
2 tablespoons cornflour
1 x 375ml can evaporated light milk

METHOD

Preheat oven 180°C fan forced. To make meatballs: In a small bowl combine breadcrumbs and milk, leave for 2 minutes. Place all the meatball ingredients including the soaked breadcrumbs into a large mixing bowl, use your hands to combine mixture well. Roll into 32 small meatballs. Place meatballs on a flat baking tray that has been generously coated with cooking spray, spray tops of balls. Bake 25 minutes or until cooked.

To make sauce: Lightly crush peppercorns. In a small non-stick saucepan that has been coated with cooking spray, cook peppercorns and garlic for 30 seconds. Add brandy and stock powder. Combine cornflour with evaporated milk, pour into pot, stir until boiling and sauce has thickened, pour over meatballs.

And the best bit? You can freeze them so why not try them on a sandwhich, in a pasta or in a soup?

NUTRITIONAL INFO

PER SERVE

FAT TOTAL 7.6g

SATURATED 3.1g

FIBRE 0.9g

PROTEIN 26.5g

CARBS 23.4g

SUGAR 10.4g

SODIUM 249mg

KILOJOULES 1215 (cals 289)

From “Symply Too Good To Be True Book 5” by Annette Sym. All her cookbooks and her CD Rom Menu Planner are sold in all good newsagencies or visit www.symplytoogood.com.au.

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