Simple Swedish Meatballs
500g/1lb 2oz/2¼ cups minced (ground) beef
1 tbsp Dijon mustard
1 large egg, beaten
75g/3oz/1½ cups fresh white breadcrumbs
4 tbsp finely chopped fresh dill
1 tbsp olive oil
300ml/½ pint/1¼ cups hot beef stock
150ml/¼ pint/scant ⅔ cup soured cream
salt and ground black pepper
1 Put the beef mince, mustard, beaten egg, breadcrumbs, half the dill and seasoning in a large bowl and mix well. Form the mixture into 20 small balls.
2 Heat the oil in a large frying pan over a medium heat. Fry the meatballs for 8–10 minutes, turning them occasionally, until cooked through and golden brown all over.
3 Pour in the stock and soured cream, bring to the boil, then reduce the heat and let it bubble away for a few minutes. Stir in the remaining dill and check the seasoning.
4 Serve the meatballs in the creamy sauce with boiled rice.