Meatballs & Mash for a speedy weeknight supper.This offer contains 2 packs of Per i Viken Farmors Köttbullar – (2 x approx 250g); quick make cream sauce and potato mash plus the all-important lingonberry jam. Oh, and some cocoa and oat pastries for a little pud, too.This pack serves 3-4.Please note: This is a chilled productSuitable for home freezing.
Anyone who’s got any association to Sweden (yes, a fondness of IKEA or cinnamon bun counts) knows the allure of a good plate of little Swedish meatballs and thick, creamy mashed potatoes. Finished with some cream sauce and a dollop of lingonberry jam it is one of those death-row meals. Whilst all the elements can be made at home fairly easily, it does take some time – so for a speedy weeknight supper this bundle will do most of the work for you. Dinner for 3-4 people; here you go:
Swedish Meatballs & Mash Bundle contains the following:
2 x Per i Viken’s Farmors Köttbullar
Renowned meat producer Per i Viken’s own take on the classic Swedish meatball – Skåne style from the south of Sweden. The original recipe is Grandma’ Persson’s and she wasn’t half bad at it. Juicy and delicious made from pork and beef and spiced just right. Only 1 or 2 of you? Freeze one pack and save for another day.
1 x Felix Instant Mash
Some days, even peeling potatoes is a bit much. Besides, we can’t help but love the childish retro taste of these. Children love it, too.
1 x Bla Band Graddsas Cream Sauce
The classic accompaniement to meatballs which doesn’t require you to have fresh cream on hand.
1 x Felix Rarorda Lingon – Lingonberry Jam
Because no meatball dinner is complete without a generous dollop of tart and sweet lingonberry jam on the side. This is our favourite – any leftovers work great with other typed of meat or sausage too.
1 x Mazariner – Almond pastries
Just because these are really delicious and not too big – a yummy little dessert.
Meatballs: Place the meatballs on a baking tray and heat in oven for 15 minutes until warmed through; alternatively heat in a frying pan on low to medium heat with a touch of butter. The meatballs are already cooked – as soon as they are warmed through they are ready.
Meanwhile, make the sauce: whisk the contents of 1 bag in 150ml cold water. Bring to a boil while stirring and simmer for 30 seconds. Remove the saucepan and add 50g butter (for a leaner sauce just use 25g fat). Whisk until the butter has melted. Leave off the heat with lid until ready to use.
Make the mash:
For 3 portions, bring 500mls water to a boil. Remove from heat and whisk in 150ml of the mix. Stir well until smooth and thick. For a creamier mash, swap some of the water for milk. Season to taste.
Plate up – add a good dollop of mash to each plate. Place your meatballs on one side, and dollop some lingonberry jam on the side. Finish with a good ladle of cream sauce. Tuck in.
The meatballs are a chilled product. Please keep refrigerated below 5C until use. Suitable for home freezing.
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