Delicious Swedish Meatballs

These Swedish Meatballs are a family favourite for dinner and it's not surprising - they're fantastic!

They're quick and easy to make and use the simplist of seasonings.

The use of crushed fennel seeds adds a delicious taste to this dish, which we love.

This recipe also calls for red onion and Red Currant Jam and this combination gives your tomato sauce a delicious sweetness.

The tomato sauce is thick and sweet - it's delicious!

These Swedish Meatballs are delicious served in a bowl by themselves and topped with a sprinkling of crushed fennel seeds and some freshly grated Parmesan.

Another delicious serving suggestion is to have them with some spaghetti or creamy mashed potatoes.

The meatballs can also be made up in advanced in the morning and then kept in the fridge until dinner time.

We absolutely love these Swedish Meatballs and we're sure you'll enjoy them too.

Now on with the recipe.

Happy Cooking!

The Chai Home 😋

INGREDIENTS

• 1 lb of Pork Mince

• 1x large Red Onion - halved, quartered & finely sliced

• 3x large pinches of Sea Salt

• 2x large pinches of Black Pepper

• 1x heaped tsp of Garlic Powder

• 1x good heaped tbsp of Fennel Seeds - finely crushed (plus extra for topping - optional)

• 690g of Passata

• 1x heaped tbsp of Natural Yoghurt

• 1x heaped tbsp of Red Currant Jam or Berry Jam

• 2x tbsp of Olive Oil

METHOD

Start by preparing, seasoning and shaping your Meatballs ( this can be done in advanced and kept in the fridge )

To a large bowl add your pork mince along with 2 large pinches of salt & pepper and the garlic powder.

With clean hands mix together thoroughly and then form your meatballs. We usually make them to about a golf ball size and this amount creates roughly 29 meatballs.

When your meatballs are prepared go ahead and heat a large fry pan or skillet on a high heat. Once your pan is hot add your oil. When the oil is nice and hot, turn to a medium heat and carefully add your meatballs.

Cook your meatballs for a few minutes and then flip. Continue to do this until your meatballs are golden and thoroughly cooked and no pink meat can be seen.

Once your meatballs are golden add in your finely sliced onion and carefully mix through (You don't want to break your meatballs).

Fry your onions for 3-4 minutes.

Once the onions have softened slightly add in the passata, pinch of pepper and crush fennel seeds and thoroughly mix through. Turn to a low heat and simmer for 2-3 minutes.

Now it's time to add the Jam. Stir that through your sauce and let it all simmer on a low heat for 6 - 8 minutes.

Be sure to stir occasionally to prevent sticking.

Roughly 1 minute before it's done add a heaped tbsp of natural yoghurt. Stir through and it's ready to serve.

Serve as it is or top with a sprinkling of more crushed fennel seeds and some freshly grated Parmesan.