Swedish Meatballs by Joanne Turner

Dietary Guidelines: , , ,

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Serves

6

Not just for toddlers, these Swedish Meatballs are good for the whole family!

Ingredients

  • 2 slices grainy bread, blended into breadcrumbs
  • ¼ cup milk
  • 300 g premium beef mince (97% fat-free)
  • 1 onion, finely diced
  • ½ teaspoon nutmeg
  • 1 egg
  • 1 teaspoon olive oil
  • 4 medium carisma potatoes, peeled and chopped into large pieces.
  • 1 medium carrot, peeled and sliced
  • 200 g broccoli
  • ¼ cup milk
  • 2 tablespoons traditional gravy powder (optional, see Health tip)
  • 1 cup hot milk, extra (for gravy)
  • ¼ cup lingonberry jam (optional, see Health tip)

Method

  1. Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper. Soak the homemade breadcrumbs in the milk. Add the mince, onion, nutmeg and egg and mix well. With wet hands, shape mixture into small balls.
  2. Heat the oil in a fry pan over a medium-high heat. Cook the meatballs in batches for
  3. 6 minutes each, turning occasionally to cook on all sides until brown. Place cooked meatballs on a baking tray and place in oven for 10 minutes.
  4. Meanwhile, place potatoes in a medium saucepan and cover with boiling water. Simmer for 5 minutes, then add carrots to a steamer inserted over the top of the potatoes, and cook for 3 minutes or until softened. Add the broccoli and cook all for a further 2 minutes, until broccoli is bright green and softened but still a little firm. Remove from heat. Drain the potatoes, add milk and mash until smooth.
  5. Heat the extra milk in the microwave for 1 minute or until very hot. If serving with gravy, combine the gravy powder with a little water to make a paste, and then add the hot milk while stirring.
  6. Serve meatballs with the mashed potato and carrots. For older babies serve with gravy and some lingonberry jam on the side (if using).

Health tip: While babies can have condiments from 12 months of age, only serve them occasionally. For younger babies (10 to 11 months old) leave out the gravy and lingonberry jam, and just serve the meatballs with the vegetables.   

Cook’s tip: It’s best to use day-old bread when making the breadcrumbs.

Cook extra vegetables to make bubble and squeak the next day (click here for recipe).

Lingonberry jam is available in specialty stores, and also in the Ikea food store. Cranberry sauce can be used instead.

RECIPE NOTES

Gluten Free: Use GF Multigrain bread and GF gravy

Nutritional Analysis

Per serve (no gravy or jam): energy 761 kJ, protein 15.9 g, fat 7 g, saturated fat 2.7 g, cholesterol 62.5 mg, carbohydrate 12.4 g, fibre 2.8 g, sodium 114.5 mg, GI low

 

Baby & Toddler

Recipe taken from Baby & Toddler by Joanne Turner.

Click here to find out how to purchase this book

Click here to read Joanne’s article on Health for Babies & Toddlers

Click here to read Joanne’s blog

Click here for Joanne’s recipes

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.