Swedish-Inspired Meatballs with Sweet Potato Mash, Red Cabbage & Green Beans

A gentle take on Swedish-style meatballs, served with creamy sweet potato mash, lightly braised red cabbage and simple green beans.

Serves 4

Ingredients

Swedish-Inspired Meatballs

• 500 g lean beef or veal mince
• 2 tbsp chives, finely chopped
• 1 garlic clove, crushed, optional
• 1 egg
• ½ tsp salt
• Spray oil or suitable cooking oil
• ¾ cup (185 ml) homemade suitable stock
  or water with a pinch of salt
• 1 tsp cornflour, mixed with 1 tbsp water
• ¼ cup suitable cream

Sweet Potato Mash

• 600–700 g sweet potato, peeled and chopped
• 1–2 tbsp suitable butter or olive/canola/rice bran oil
• 2–4 tbsp suitable milk, cream or water
• Pinch of salt

Friendly Braised Red Cabbage

• ½ small red cabbage, finely sliced
• 1 tbsp suitable oil or butter
• ¼ cup water
• 1–2 tsp maple syrup, optional
• Pinch of salt

Green Beans

• 250 g green beans, trimmed
• 1 tsp suitable butter or oil, optional
• Pinch of salt

Method

1. Make the Meatballs

1. Place the mince, chives, garlic if using, egg and salt in a bowl.
2. Mix gently until combined.
3. Roll into approximately 16–20 small meatballs.
4. Heat a lightly oiled non-stick frying pan over medium heat.
5. Cook the meatballs, turning regularly, until browned and cooked through.
6. Transfer to a plate and keep warm.

2. Make the Creamy Sauce

1. Add the homemade stock or salted water to the same frying pan.
2. Scrape the base gently to incorporate the cooking juices.
3. Stir in the cornflour mixture.
4. Simmer gently until the sauce begins to thicken.
5. Reduce the heat and stir through the cream.
6. Return the meatballs to the pan and gently coat them in the sauce.
7. Keep warm over very low heat while you finish the vegetables.

3. Make the Sweet Potato Mash

1. Place the sweet potato in a saucepan and cover with water.
2. Bring to the boil and cook for about 15 minutes, or until very soft.
3. Drain well.
4. Add the butter or oil and enough milk, cream or water to make a smooth mash.
5. Season lightly with salt.

4. Make the Friendly Braised Red Cabbage

1. Heat the oil or butter in a saucepan over low-medium heat.
2. Add the sliced cabbage and cook gently for 2–3 minutes.
3. Add the water and a pinch of salt.
4. Cover and cook gently for 10–15 minutes, stirring occasionally, until softened but still retaining some colour and texture.
5. Stir through a little maple syrup if you prefer a slightly sweeter cabbage.

This version keeps the cabbage simple rather than using the vinegar, wine, spices or preserved fruit commonly found in traditional braised red cabbage.

5. Cook the Green Beans

1. Steam or boil the green beans for 4–6 minutes, until tender but still bright green.
2. Drain.
3. Toss with a little suitable butter or oil and a pinch of salt if desired.

To Serve

Spoon the sweet potato mash onto each plate.

Add the Swedish-inspired meatballs and creamy sauce, then serve with a generous spoonful of braised red cabbage and the green beans alongside.