RECIPE

Swedish Meatballs with Spiced Cauliflower Rice

Name: Swedish Meatballs with Spiced Cauliflower Rice
Cook time: 40
Total time: 40 min
Yield: 6
Ingredients: For The Meatballs; 75 g Breadcrumbs; 75 ml Milk; 300 g Beef Mince; 300 g Pork Mince; 1 tsp. MasterFoods™ Ground All Spice; 2 tsp. MasterFoods™ All-Purpose Seasoning; Generous handful of soft herbs, flat Leaf Parsley, Chives, Dill, roughly chopped; 1 large Egg, lightly beaten; 2 tbsp. Olive Oil; For The Sauce; 1 tbsp. Butter; 1 tbs. Plain Flour; 300 ml Beef Stock; 60 ml Double Cream; tbs. MasterFoods™ Dijon Mustard; 1 tsp. MasterFoods™ All-Purpose Seasoning; 2 tbsp. Lingonberry Jam; For The Cauliflower Rice; 600 g Cauliflower Rice; ½ tbsp. MasterFoods™ Ground Cumin; ½ tbsp. MasterFoods™ Ground Paprika; Fresh Cucumber, shaved into ribbons, to serve; Fermented Red Cabbage or Sauerkraut, to serve; Fresh Dill, to garnish

TIME

40

INGREDIENTS

22 items

MAKES

6 servings

An alternative to Italian tomato-based meatballs, this is a great savoury-sweet dish that can be served with a variety of root vegetable mashes and different styles of pickles.

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INGREDIENTS

For The Meatballs

75 g Breadcrumbs
75 ml Milk
300 g Beef Mince
300 g Pork Mince
1 tsp. MasterFoods™ Professional Ground All Spice
2 tsp. MasterFoods™ Professional All-Purpose Seasoning
Generous handful of soft herbs, flat Leaf Parsley, Chives, Dill, roughly chopped
1 large Egg, lightly beaten
2 tbsp. Olive Oil

For The Sauce

1 tbsp. Butter
1 tbs. Plain Flour
300 ml Beef Stock
60 ml Double Cream
tbs. MasterFoods™ Professional Dijon Mustard
1 tsp. MasterFoods™ Professional All-Purpose Seasoning
2 tbsp. Lingonberry Jam

For The Cauliflower Rice

600 g Cauliflower Rice
½ tbsp. MasterFoods™ Professional Ground Cumin
½ tbsp. MasterFoods™ Professional Ground Paprika
Fresh Cucumber, shaved into ribbons, to serve
Fermented Red Cabbage or Sauerkraut, to serve
Fresh Dill, to garnish

PRODUCTS USED

MasterFoods Professional Dijon Mustard 21kg

1
To make the meatballs, combine breadcrumbs and milk in a large mixing bowl and let sit for 5 minutes to allow the milk to be absorbed.
2
Add the remaining ingredients and mix until well combined. Roll into small golf ball sized balls (this should make about 30) and place onto a roasting sheet tray lined with baking paper. Cover with cling wrap and chill for at least an hour to firm up.
3
Heat the oil in a shallow frying pan over medium heat. Cook the meatballs in batches for 10 to 15 minutes, or until golden all over. Remove meatballs from pan and set aside until needed.
4
Add flour and butter to the pan and cook for 1 minute. Gradually whisk in the stock, ensuring there are no lumps.
5
Add the all-purpose seasoning, Dijon mustard, jam, cream, and bring to a boil. Reduce to a low heat and return the meatballs to the pan.
6
Meanwhile, for the cauliflower rice, heat another frying pan over a medium heat. Add the cauliflower rice and spices and toast for 5 minutes, or until the rice takes on a golden nutty colour.
7
Serve the meatballs on the cauliflower rice and garnish with cucumber ribbons, fermented red cabbage, and fresh dill fronds.

1
Replace the meat with plant-based mince to make vegetarian meatballs.
2
Serve with a creamy potato mash swirled with MasterFoods™ Professional Seeded Mustard for a heartier meal.
3
Add a sprinkling of MasterFoods™ Professional Chilli Flakes to the meatballs for added heat.