Swedish meatballs recipe | Women’s Weekly Food
Place the porcini in a heatproof bowl, cover with 1½ cups (375ml) of boiling water. Set aside for 10 minutes, to rehydrate.
Meanwhile, place pork, breadcrumbs, onion, garlic, egg, fennel seeds, salt and pepper in a large bowl; mix well to combine. Roll tablespoonfuls of mixture into balls; set aside.
Preheat oven to 240°C (220°C fan-forced). Place a large deep-sided roasting tray in the oven for 5 minutes or until hot.
Pour half the olive oil into hot tray, add meatballs and Swiss brown mushrooms. Return to oven; roast for 10 minutes, or until starting to colour.
Stir the porcini, soaking liquid, borlotti beans and cream into the meatballs, return to oven and cook for a further 20-25 minutes, or until bubbling and golden.
Meanwhile, toss the sage leaves with remaining oil and place on a small baking tray. Place in the oven and cook for 2-3 minutes or until crisp.
Add the spinach leaves to the meatballs, gently stir to wilt. Serve the meatballs with sprinkled sage leaves and parmesan. Suitable to freeze.
Use the meatball sauce for a pasta dish
To stretch this Swedish meatball recipe further and serve 6 to 8 people, toss the pork mixture through 400g cooked short pasta such as orecchiette. You may need to add a little extra cream for a saucier consistency. For a pop of freshness, serve with lightly steamed green beans.
Meatball sauce recipe ideas
Love meatballs and want to try other recipes with the mince in your fridge? Use the pressure cooker to get this Greek meatballs with fetta, oregano and risoni recipe on the table fast. For more one-pot recipes, try these pork and almond meatballs with kale and broccolini or this spaghetti meatballs dish, which uses beef sausages instead of mince.
Fans of the Ikea meatballs recipe might also like this Thermomix Swedish meatballs with gravy and horseradish mash.