I’m not sure of the reasons behind Swedish meatballs being chosen for the fifth cooking class… but I’m glad it was! Having never had Swedish meatballs before, I can’t comment on the authenticity of the flavours, but I was very happy with these flavoursome, slightly creamy, very more-ish meatballs. So much so that I did… lick the plate 🙂 .
This is a definite dish to try and can be modified to what you’ve got in the fridge or freezer, the original recipe was modified to include both pork and beef mince as I was told many of the Swedish meatball recipes on the internet varied between different minces and different ingredients. Our meatballs were served with mashed potato and honeyed caramelised onions in kumara (sweet potato) mash, although serve with what you desire, salad, rice or steamed vegetables.
Recipe from Taste.com.au 
1/2 cup (45g) breadcrumbs
1/4 cup (60ml) cream
500g Heart Smart beef mince (or 350g beef mince + 150g pork mice)
1 small onion, grated
1 garlic clove, crushed
1/8 teaspoon ground allspice
1/2 teaspoon salt
Freshly ground pepper
1/4 cup (60ml) olive oil
3/4 cup (185ml) beef stock
1 teaspoon cornflour
1/2 cup (125ml) cream, extra
Mixed salad leaves and crusty bread, to serve
Soak breadcrumbs in the cream. Add the mince, onion, garlic, allspice, egg and salt. Season with pepper. With wetted hands, shape mixture into small balls.
Heat the oil in a frying pan over a medium-high heat. In batches, cook meatballs until brown. Drain excess oil.
Return all meatballs to the pan and add the stock. Simmer, covered, for 20 minutes. Remove the meatballs and cover with foil to keep warm.
Combine the cornflour with a little water and stir into the stock mixture. Heat through until boiling. Reduce heat to low. Add extra cream and cook, stirring, for 1 minute. Pour sauce over meatballs and serve with salad leaves and crusty bread – or serve with mashed potato and veggies, as we did.