Super-versatile meatballs

A plate of food with meat and vegetables Kids Lunchbox Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:30 mins
  • Easy
  • Serves 4

Serve these meatballs Swedish-style with potatoes and lingonberry jam. You can also pack them in a wide-necked thermos with pasta for kids to take to school

Nutrient Unit
kcal 314
fat 13g
saturates 4g
carbs 16g
sugars 2g
fibre 2g
protein 31g
salt 0.8g


  • ½ medium onion , roughly chopped
  • 85g fresh white breadcrumbs
  • 1 tbsp chopped parsley
  • 200g lean pork mince
  • 200g turkey mince
  • grating of nutmeg
  • 1 tbsp plain flour plus more for dusting
  • rapeseed oil for frying
  • 1 tbsp butter
  • 400ml hot beef stock
  • 2 tbsp single cream


  • STEP 1

Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.

  • STEP 2

Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.

  • STEP 3

Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.

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