Scandi-Style Meatballs with Cranberry Gravy Recipe

Introduction

Discover the comforting flavors of Scandi-style meatballs served with rich gravy and a tangy cranberry sauce. This classic dish brings together tender meatballs, creamy gravy, and a burst of sweetness 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

1. Step 1: Soak the breadcrumbs in the milk for 10 minutes or until the milk is fully absorbed.
2. Step 2: In a large bowl, combine the beef, pork, allspice, white pepper, 1 tablespoon flour, Worcestershire sauce, and 1 teaspoon salt. Add the milk-soaked breadcrumbs and mix well using your hands until everything is evenly combined.
3. Step 3: Shape the mixture into meatballs about the size of cherry tomatoes. Place them in the fridge to chill for at least 30 minutes. You can store them covered and chilled for up to 24 hours or freeze for up to two months.
4. Step 4: To prepare the berry sauce, cook the cranberries and caster sugar in a small saucepan over medium heat with a splash of water for 5–8 minutes. Stir occasionally until the berries burst and the sauce becomes glossy and syrupy. Add more water if it thickens too much, then set aside to cool.
5. Step 5: Preheat the oven to 180°C (160°C fan/gas mark 4) and have a baking tray ready. Heat a drizzle of vegetable oil in a large frying pan over medium heat. Fry the meatballs in batches for 8–10 minutes, turning occasionally, until browned on all sides.
6. Step 6: Transfer the browned meatballs to the baking tray and bake them in the oven for 10 minutes while you prepare the gravy.
7. Step 7: In the same frying pan (no need to clean it), melt the butter over medium heat. Stir in the heaped tablespoon of flour and cook for 1–2 minutes to form a roux.
8. Step 8: Gradually whisk in the beef stock, ensuring a smooth consistency. Let the gravy simmer for 2–3 minutes to thicken, then stir in the single cream, a splash of Worcestershire sauce, and season to taste.
9. Step 9: Return the meatballs to the frying pan with the gravy, gently stir in the dill leaves, and warm through.
10. Step 10: Serve the meatballs and gravy with mashed potato or chips, alongside the cooled cranberry sauce for a perfect balance of flavors.

Tips & Variations

• For extra tenderness, soak the breadcrumbs longer or use fresh white bread without crusts.
• Add finely chopped onion or garlic to the meatball mix for more depth of flavor.
• Substitute dill with fresh parsley if you prefer a milder herb.
• The cranberry sauce pairs wonderfully with other game meats or as a condiment with sandwiches.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally. The cranberry sauce can be kept separately in the fridge for up to a week and served cold or warmed slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just beef or pork instead of mixing both?

Yes, you can use either beef or pork mince alone, but a mix provides a better balance of flavor and fat content for tender meatballs.

What can I serve instead of mashed potatoes or chips?

Rice, buttered noodles, or steamed vegetables all make excellent alternatives to complement the meatballs and gravy.