40 mins
Autumn, Winter

IKEA, eat your heart out! Our NEW Swedish Meatballs with Mash and Roasted Greens is the perfect wholesome dish to get you through the week.


  1. Preheat oven to 220C and line a tray with baking paper. Prepare your green vegetables for roasting. Toss in olive oil and arrange on the lined baking tray. Peel potatoes and chop into large chunks.
  2. Roast the green veg in the oven for around 20 mins. Cook the potatoes in a large saucepan of boiling salted water for 20 mins or until the potatoes are tender but not falling apart.
  3. Meanwhile, in a medium mixing bowl, combine all the meatball ingredients and mix until combined. Season with salt and pepper. Roll the meatball mixture into 20 small meatballs.
  4. In a large frypan, heat the olive oil and 1 tbsp butter. Add the meatballs and cook, turning until they are brown on all sides and cooked through. Transfer meatballs to a plate lined with paper towel and cover to keep warm.
  5. Add the remaining 4 tbsp butter to the pan. Once melted, add the flour and whisk until the mixture turns brown. Next, slowly stir in the beef stock and thickened cream. Add the Worcestershire sauce and Dijon mustard and simmer until the sauce starts to thicken. Season with salt and pepper, to taste.
  6. Once the potatoes are done, drain the water from the saucepan, then mash potatoes with a potato masher. Add the butter and milk to the mashed potato and beat until fluffy. Season with salt and pepper, to taste.
  7. Add the meatballs back to the pan and simmer for another 1-2 mins.
  8. Serve the Swedish meatballs alongside a bed of mashed potato and the roasted greens. Garnish with chopped parsley, if desired.

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