Jamie Oliver's 15 Minute Swedish Meatballs

Anything that can be made in 15 minutes has my attention. It probably took me a bit longer than 15 minutes to whip this up, as I am not a professional chef and there are crazy children running through my house, but nonetheless, this comes together fairly quickly and is a unique spin on traditional Swedish meatballs.

I found this dish to be quite delicious, and as I said, a bit more unique and mature in flavors. That being said, my children, even the one who will eat pretty much everything, didn't care for it. I think because of the caraway seeds and fresh dill. These are two flavors they really aren't accustomed to. I thought they were great together and the yogurt rounds it all out.

A couple of things I did differently...First, I have no idea what celeriac is so I didn't use it. I don't think I missed it. Secondly, I didn't follow the rice recipe below. I made boil-in-bag basmati rice according to the directions, threw in some peas to warm through (we're not really spinach eaters), and seasoned the rice with some salt, pepper, and a couple of dashes of thyme. Lastly, I used pre-made meatballs, cheating--I know, and threw some dill into the frying pan while they were cooking. Everything worked out fine, but the recipe below is Jamie Oliver's original recipe.

Jamie Oliver's 15 Minute Swedish Meatballs

Serves 4

Ingredients

Rice:

  • 1 celeriac
  • olive oil
  • a few sprigs of fresh lemon-thyme
  • 10.5 ounces (300 g) of 10-minute whole grain or basmati rice
  • 7 ounces (200 g) baby spinach

Meatballs:

  • 1/2 pound (225 g) lean ground beef
  • 1/2 pound (225 g) lean ground pork
  • 1/2 bunch fresh dill
  • 2 teaspoons (10 mL) caraway seeds
  • 1 swig of vodka
  • 4 teaspoons (20 mL) cranberry jam or sauce
  • 4 Tablespoons (60 mL) half-n-half
  • 4 Tablespoons (60 mL) fat-free natural yogurt, for serving

Directions

Cook rice according to package directions. Carefully trim the knobbly end off the celeriac, remove the skin, then dice into 1/2 inch pieces. Heat oil in a pan, add the diced celeriac and season with salt, pepper, and thyme. Add a splash of water, cover, and cook on high, stirring regularly.

Place the ground meats in a mixing bowl, and season with salt and pepper. Finely chop and add most of the dill, then mix all the ingredients with the meat using your hands. Divide the mixture into 4, then pinch and roll 5 meatballs from each piece with wet hands. Heat one tablespoon of oil over medium high heat, adding the meatballs and caraway seeds. Turn the heat up to high and toss regularly until the meatballs are golden.

Stir the spinach into the cooked celeriac, followed by the cooked rice and season with salt and pepper to taste.

Add a good swig of vodka to the meatballs (you can light it with a match if you want), allowing to cook for a minute. Add the jam, cream, and a few good splashes of water and bring to a simmer, allowing the meatballs to finish cooking through.

Check for seasoning; serve meatballs over rice with remaining dill scattered over top and dollops of yogurt.

From Jamie Oliver

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