RECIPES & FOOD ST YLING
SOPHIE AUSTEN-SMITH
PHOTOGRAPHS GARETH MORGANS
STYLING DAVINA PERKINS
These three quick one-pan recipes take you on
a flavoursome world tour – just choose your stop
Meatballs
Scandi-style meatballs
SERVES 4. HANDS-ON TIME 10 MIN,
SIMMERING TIME 10-12 MIN
Heat 2 tsp olive oil in a heavy-
based frying pan (with a lid) over
a medium-high heat, then brown
12 meatballs all over. Remove
with a slotted spoon and set
aside. Turn down the heat to
low-medium, add 15g butter
to the pan and whisk until
melted. Whisk in 1 tbsp plain
flour and ½ tsp allspice,
then cook until smelling
toasty. Gradually add 200ml
chicken stock and 175ml
single cream, whisking all the
time, until smooth. Return the
meatballs to the pan, cover and
simmer gently for 10-12 minutes
or until cooked through. Season
with a squeeze of lemon juice,
a splash of Worcestershire sauce
and a pinch of salt and ground
black pepper. Sprinkle with a small
handful of chopped fresh dill and
serve with mashed potato and a dollop
of lingonberry or cranberry sauce.
PER SERVING 358kcals, 25.4g fat
(13.6g saturated), 21.2g protein, 10.5g
carbs (2g sugars), 2g salt, 1.2g fibre
TAKE A PACK OF...
We used a
pack of 12
British organic
beef meatballs86 deliciousmagazine.co.uk