Scandi-Style Meatballs with Cranberry Gravy Recipe
Introduction
Enjoy a comforting dish of Scandi-style meatballs served with rich gravy and a tangy cranberry sauce. This recipe combines tender beef and pork meatballs with aromatic spices and a luscious sauce, perfect for a cozy meal.
Ingredients
- 75g breadcrumbs
- 50ml milk
- 300g beef mince, at least 12% fat
- 300g pork mince, at least 5% fat
- ½ tsp ground allspice
- ½ tsp white pepper
- 1 tbsp plain flour
- 1 tsp Worcestershire sauce
- Drizzle of vegetable oil
- Small handful of dill, leaves picked
- Mashed potato or chips, to serve (optional)
- 150g fresh or frozen cranberries
- 75g caster sugar
- 20g butter
- 1 heaped tbsp plain flour
- 400ml good-quality beef stock
- 50ml single cream
- Splash of Worcestershire sauce
Instructions
- Step 1: Soak the breadcrumbs in the milk for 10 minutes, or until the milk is fully absorbed.
- Step 2: In a large bowl, combine the beef, pork, allspice, white pepper, 1 tablespoon flour, Worcestershire sauce, and 1 teaspoon salt. Add the soaked breadcrumbs and mix well using your hands until the mixture is evenly combined. Shape into meatballs about the size of cherry tomatoes. Chill the meatballs for at least 30 minutes. They can be kept covered and refrigerated for up to 24 hours or frozen for up to two months.
- Step 3: To make the cranberry sauce, place the cranberries and caster sugar in a small saucepan over medium heat with a splash of water. Cook for 5–8 minutes until the berries burst and the sauce becomes glossy and syrupy. Add a little more water if the sauce thickens too much. Set aside to cool.
- Step 4: Preheat the oven to 180°C (160°C fan)/gas mark 4 and prepare a baking tray. Heat a drizzle of vegetable oil in a large frying pan over medium heat. Cook the meatballs in batches for 8–10 minutes, turning to brown evenly on all sides. Transfer the browned meatballs to the baking tray and bake for 10 minutes while preparing the gravy.
- Step 5: Without washing the frying pan, melt the butter over medium heat. Stir in the heaped tablespoon of flour and cook for 1–2 minutes until it sizzles. Gradually whisk in the beef stock to create a smooth sauce. Let it simmer for 2–3 minutes until thickened, then stir in the cream, Worcestershire sauce, and seasoning to taste.
- Step 6: Return the meatballs to the pan with the gravy and heat through. Scatter with fresh dill and serve with mashed potatoes or chips and the cranberry sauce on the side.
Tips & Variations
- For extra flavor, add finely chopped onion or garlic to the meat mixture.
- Use a mix of beef and pork mince for a juicier texture, but you can use all beef if preferred.
- If you like a creamier gravy, add a little more single cream at the end.
- Freezing uncooked meatballs is a great way to meal prep and have ready-to-cook portions.
Storage
Store any leftover cooked meatballs with gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. The cranberry sauce can be refrigerated separately for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs up to 24 hours in advance and keep them refrigerated. You can also freeze them uncooked for up to two months.
What can I serve with these meatballs?
They pair well with creamy mashed potatoes, crispy chips, or buttered noodles. A simple green vegetable adds freshness to the meal.
Print
Scandi-Style Meatballs with Cranberry Gravy Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Scandi-style meatballs with rich creamy gravy and tangy cranberry sauce, combining tender beef and pork with warming spices. Perfect comfort food served with mashed potatoes or chips, finished with fresh dill and a luscious homemade berry sauce.
Ingredients
Scale
Meatballs
- 75g breadcrumbs
- 50ml milk
- 300g beef mince (at least 12% fat)
- 300g pork mince (at least 5% fat)
- 1/2 tsp ground allspice
- 1/2 tsp white pepper
- 1 tbsp plain flour
- 1 tsp Worcestershire sauce
- Drizzle of vegetable oil
- Small handful of dill, leaves picked
Cranberry Sauce
- 150g fresh or frozen cranberries
- 75g caster sugar
- Splash of water
Gravy
- 20g butter
- 1 heaped tbsp plain flour
- 400ml good-quality beef stock
- 50ml single cream
- Splash of Worcestershire sauce
To Serve
- Mashed potato or chips (optional)
Instructions
- Soak breadcrumbs: Place the breadcrumbs in a small bowl and cover with the milk. Let them soak for about 10 minutes until the milk is absorbed and the crumbs are soft.
- Make meatball mixture: In a large bowl, combine the beef mince, pork mince, ground allspice, white pepper, plain flour, Worcestershire sauce, and 1 tsp salt. Add the soaked breadcrumbs. Using your hands, knead the mixture for a few minutes until everything is thoroughly combined and sticky.
- Form meatballs and chill: Shape the mixture into meatballs roughly the size of cherry tomatoes. Place them on a plate or tray and chill in the refrigerator for at least 30 minutes to firm up. They can be kept covered and chilled for up to 24 hours or frozen for up to 2 months.
- Cook cranberry sauce: In a small saucepan, combine the cranberries, caster sugar, and a splash of water. Cook over medium heat for 5-8 minutes until the berries burst and the sauce becomes syrupy and glossy. Add a bit more water if it thickens too much. Remove from heat and let cool.
- Brown meatballs: Preheat the oven to 180°C (160°C fan/gas mark 4). Heat a drizzle of vegetable oil in a large frying pan over medium heat. Fry the meatballs in batches for 8-10 minutes until they are nicely browned all over.
- Bake meatballs: Transfer the browned meatballs to a baking tray and place them in the oven for 10 minutes to ensure they are cooked through.
- Prepare gravy: Using the same frying pan (no need to wash), melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to cook out the raw flavor. Gradually whisk in the beef stock, stirring continuously to avoid lumps, until you have a smooth sauce. Let it bubble gently for 2-3 minutes to thicken.
- Finish gravy and combine: Stir in the single cream and a splash of Worcestershire sauce. Season with salt and pepper to taste. Return the meatballs to the pan, tossing them gently in the gravy to coat evenly. Scatter chopped dill over the top.
- Serve: Plate the meatballs with the creamy gravy alongside mashed potatoes or chips. Serve the chilled cranberry sauce on the side for a tangy contrast.
Notes
- Chilling the meatballs before cooking helps them hold their shape better.
- The cranberry sauce can be made ahead and refrigerated.
- Use a good-quality beef stock for the richest gravy flavor.
- Feel free to replace pork with veal or veal with another meat for different flavors.
- Leftover meatballs freeze well and can be reheated gently in the gravy sauce.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Scandinavian
Keywords: Scandi meatballs, Swedish meatballs, creamy gravy, cranberry sauce, comfort food, beef and pork meatballs
