Middag! (that's Swedish for dinner)

Swedish meatballs (Kottbullar) are probably the best known dish in Swedish cuisine and are usually part of the traditional smorgasbord. They are a crowd pleasing entertaining dish or perfect for a hearty, warming supper and for good reason - they are so tasty (and who hasn't had a sneaky meatball stop at the cafe when bookshelf shopping at IKEA? Guilty as charged )

So, think "Sweden", put on your viking horns, head to the kitchen, crank up ABBA's Greatest Hits and get cooking! (OK, if you don't like ABBA, you can substitute Roxette - they are Swedish too)

Swedish Meatballs (Kottbullar)

You will need: 500g beef mince, 1 finely chopped brown onion, 2 tablespoons finely chopped celery, 1/2 cup fresh breadcrumbs, 1 egg, 2 tablespoons finely chopped gherkins or pickled cucumbers, 1 tablespoon chopped parsley, 1/3 teaspoon ground/grated nutmeg, 1 tablespoon olive oil, 1 tablespoon salted butter, 1 tablespoon plain flour, 500mls beef stock, 250ml cream, salt and pepper.

Method: Heat a splash of olive oil and half of the butter in a pan and cook the onion and celery until it begins to turn transparent. Set aside.

In a mixing bowl, combine the mince, breadcrumbs, egg, gherkins/cucumbers, parsley and nutmeg. Season well with salt and pepper. Add the cooked onion mixture and using damp hands mix thoroughly. Shape into small balls an put them on a tray. Chill them for about an hour in the fridge.

Heat the olive oil and remaining butter in a pan and gently cook the meatballs in batches until lightly brown. Remove them from the pan and set aside.

Add the flour to the pan and cook for about a minute. Remove from the heat and whisk in the stock. Return to the heat and gently simmer until the mixture starts to thicken. Add the cream and simmer for a couple of minutes.

Return the meatballs to the sauce and mix them through gently. Simmer for another couple of minutes. Serve with mash or crusty bread.

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