Masterchef’s Theo’s ‘full of flavour’ Scandi-style meatballs dish

While the mornings and evenings may, ever so slightly, be getting lighter, the winter weather is here to stay. With rain and frost dominating weather forecasts, it’s normal to crave comforting dishes that will warm your body up from the inside out – making Theo Michaels’ Scandi-style meatballs dish a great option.

Using a combination of minced pork and minced beef as well as some honey and nutmeg, the meatballs are soft and lightly spiced, making for a comforting winter dish. To finish, simply serve with green beans and Lingonberry preserve (or cranberry sauce) for a dinner that is as rich as it is easy to make.

Scandi-style meatballs

Serves 4

Theo Michaels’ Scandi-style meatball recipe is a great winter warmer
(Image: Mowie Kay)

Theo’s Family Kitchen: 75 Recipes For Fast, Feel Good Food At Home is out now
(Image: Mowie Kay)

Ingredients

For the meatballs

1 slice of white bread

120ml milk

1 white onion, grated

6 sprigs of dill, chopped

250g minced pork

250g minced beef

Freshly grated nutmeg, to taste

1 tsp runny honey

1 egg

2 tbsp olive oil

5 knobs of butter, for frying

Salt and freshly ground black pepper, to season

For the sauce

10g butter

1 tbsp plain flour

300ml beef stock, or make up using a stock cube

200ml single cream

1 tsp Worcestershire sauce

1 tsp cider vinegar

To serve

250g fine green beans, trimmed

Perfect Mash

Lingonberry preserve if you can find it, or cranberry sauce

Method

Tear the bread into small pieces, put in a small bowl and pour over the milk. Leave it to soak. In a large mixing bowl, combine the grated onion, dill (reserving some to garnish), minced meats, nutmeg, honey and egg. Season generously with salt and pepper and mix together. Gently squeeze out the excess moisture from the milk-soaked bread and add it to the meat mixture. Mix together and then roll into ping pong-sized balls. Heat the olive oil in a frying pan and fry the meatballs for 3 minutes on each side until nicely browned. Transfer to a plate (they don’t have to be fully cooked). In the same pan, make the sauce. Add the butter and scrape the burned bits from the base of the pan. Stir in the flour and cook for 1 minute. Remove the pan from the heat and whisk in the beef stock, return the pan to the heat and whisk continuously for 2–3 minutes, or until the sauce thickens and bubbles. Add all the remaining sauce ingredients and reintroduce the meatballs to the pan (along with any juices). Gently simmer for 5 minutes, uncovered, to finish cooking the meatballs through. Meanwhile, set a clean frying pan over a high heat and drop in a knob of butter. Sauté the green beans for 2–3 minutes before adding a few tablespoons of water, cover the pan immediately and leave to steam for 4 minutes. Remove the lid and finish with a little more butter and season with salt and pepper. Arrange each portion of meatballs in a bowl of mash with some sautéed beans on one side. Spoon over the warm sauce, season with freshly ground black pepper and a sprinkle of dill, add a dollop of lingonberry or cranberry preserve and serve.

Theo’s Family Kitchen: 75 Recipes For Fast, Feel Good Food At Home, (Ryland Peters & Small, £20) out now in hardback

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