RECIPES

One classic Swedish meatball,
a thousand possibilities

Spicy bbq meatballs with mango salsa

Full recipe

OUR RECIPES

Spicy bbq meatballs with mango salsa

  • 10 minutes
  • 12-15 minutes
  • 4 serves

Ingredients

1 large mango
2 red onions
small handful fresh chopped coriander
finely grated rind and juice of 1 lime
395g Scan Swedish hot and spicy meatballs
2 tbsp sweet chilli dipping sauce
1 tbsp soy sauce
1 tsp ground cumin
1 tsp paprika
1 green pepper, deseeded and cut into chunks
16 small cherry tomatoes

Method

Soak eight wooden skewers in cold water for 10 minutes.

Cut through the mango on either side of the stone. Peel the flesh and chop finely. Cut the red onion into thin wedges. Finely chop two-three of the wedges and add to the mango with the coriander and lime rind and juice. Season with salt and freshly ground black pepper and chill until ready to serve.

In a large bowl mix together the meatballs, chilli sauce, soy sauce, cumin and paprika until evenly coated. Thread the meatballs, peppers, onion wedges and cherry tomatoes alternately onto the soaked skewers. BBQ away from direct heat for 12-15 minutes turning frequently and basting with any leftover marinade.
Serve with warm naan breads, salad and lemon wedges to squeeze over.

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Spiced meatball & noodle salad

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OUR RECIPES

Spiced meatball & noodle salad

  • 15-20 minutes
  • none
  • 4 serves

Ingredients

finely grated rind and juice of 1 lime
11/2 tbsp Thai fish sauce
11/2 tbsp light soy sauce
11/2 tbsp rice wine vinegar
1 red chilli, deseeded and finely chopped
2 tsp light soft brown sugar
150g vermicelli rice noodles
6 spring onions, trimmed and thinly sliced
2 carrots, trimmed, peeled and cut into thin matchsticks
100g (4oz) sugarsnap peas, halved lengthways
3in (7.5cm) piece cucumber, halved lengthways, deseeded and thinly sliced
395g pack Scan Swedish hot and spicy meatballs
small handful fresh torn mint
small handful fresh torn coriander leaves
50g (2oz) roasted salted peanuts
lime wedges to squeeze over

Method

In a large bowl mix together the lime rind and juice, fish sauce, soy sauce, rice wine vinegar, red chilli and soft brown sugar to make a dressing and chill until ready to use.

Prepare the vermicelli noodles according to the packet instructions and add to the dressing with the remaining ingredients. Spoon onto a serving plate and serve with lime wedges to squeeze over.

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Paprika spiced meatballs

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OUR RECIPES

Paprika spiced meatballs

  • 10 minutes
  • 25-30 minutes
  • 4 serves

Ingredients

1 tbsp olive oil
2 large onions, thinly sliced
1 red pepper, deseeded and cut into chunks
1 orange pepper deseeded and cut into chunks
395g pack Scan Swedish meatballs
2 tbsp paprika
1/2 tsp coarse black pepper
425ml (3/4pint) hot vegetable stock
150ml (1/4pint) half-fat creme fraiche
small handful fresh chopped flat leaf parsley

Method

Heat the olive oil in a large frying pan and fry the onion for 10-12 minutes until beginning to soften. Stir in the peppers and meatballs. Scatter over the paprika and cook stirring for 1-2 minutes. Pour over the stock and bring to the boil and simmer for 20 minutes until the meatballs are piping hot and the sauce has reduced slightly.

Stir in the creme fraiche and scatter over the chopped parsley. Serve with hot buttered noodles, pasta or steamed rice.

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Speedy meatball nachos

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OUR RECIPES

Speedy meatball nachos

  • 10 minutes
  • 17 minutes
  • 4 serves

Ingredients

1 tbsp olive oil
395g pack Scan Swedish meatballs, quartered
2 x 326g jars mild or hot salsa
400g tin kidney beans, drained and rinsed
225g (8oz) bag hint of lime tortilla chips
225g (8oz) grated Cheddar and mozzarella
100g (4oz) sliced jalapeño chillies from a jar
200g (7oz) guacamole
200ml (7fl oz) soured cream
pinch mild chilli powder
fresh coriander leaves

Method

Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Heat the oil in a large frying pan. Add the meatballs, salsa and kidney beans and simmer for 6-8 minutes over a low heat. Spread the tortillas in a single layer onto a large ovenproof platter. Spoon a little of the meatballs mixture over each tortilla. Sprinkle over the cheese and jalapeños and bake for 6-8 minutes until the cheese has melted Dot with spoonfuls of the guacamole and soured cream. Sprinkle the chilli powder over the soured cream and scatter with the coriander to serve.

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Ciabatta pizza toasts

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OUR RECIPES

Ciabatta pizza toasts

  • 10 minutes
  • 12-15 minutes
  • 4 serves

Ingredients

1 ciabatta loaf
190g jar tomato and basil pizza topper
230g pack Scan Swedish meatballs
150g ball mozzarella, drained and cut into chunks
25g (1oz) pitted black olives, sliced
fresh basil leaves to scatter
50g (2oz) Mature Cheddar, coarsely grated

Method

Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Halve the ciabatta lengthways and then cut each piece into two and arrange on a baking sheet cut side upwards.

Spread the tomato sauce thickly over the bread. Scatter over the meatballs, mozzarella, black olives and Cheddar and bake for 12-15 minutes until crisp and golden. Scatter over the fresh basil leaves to serve.

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Teriyaki meatball stir-fry

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OUR RECIPES

Teriyaki meatball stir-fry

  • 10 minutes
  • 8-10 minutes
  • 2 serves

Ingredients

2 large heads pak choi
1 tbsp olive oil
1 red pepper, deseeded and cut into strips
230g pack Scan Swedish meatballs
100g (4oz) baby sweetcorn, halved
1 tsp minced garlic
1 tsp minced ginger
75ml (21/2fl oz) vegetable stock
150g (5oz) straight to wok noodles
2 spring onions, trimmed and finely chopped
3 tbsp teriyaki sauce
1 tbsp clear honey

Method

Cut the white bulbous part from the pak choi and thinly slice. Separate the leaves and cut any really large ones in half, then set aside.

Heat the oil in a wok or frying pan and stir fry the red pepper and meatballs for 2-3 minutes. Add the white bulbous part of the pak choi, sweetcorn, garlic, ginger and stir fry for 2 minutes. Add the vegetable stock, pak choi leaves, noodles and spring onions and cook for 2 minutes gently stirring so as not to break up the noodles too much. Pour over the teriyaki sauce and clear honey and stir to coat and warm through. Serve immediately.

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Bahn mi

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OUR RECIPES

Bahn mi

  • 5-10 minutes
  • 8-10 minutes
  • 1 serves

Ingredients

1/2 tsp sesame oil
25g (1oz) carrot, thinly shredded
25g (1oz) white cabbage, thinly shredded
2 tsp mayonnaise
freshly squeezed lime juice, to taste
1 crusty baguette, (about 20cm/8in), split
1 tsp sunflower oil
1/2 tsp minced garlic
1/2 tsp minced ginger
5 Scan Swedish hot and spicy meatballs, halved
2 tbsp sweet chilli sauce
1 tbsp kicap manis
small handful freshly torn coriander
1/4 small red chilli, deseeded and thinly sliced
1-2 tsp sesame seeds (optional)

Method

Mix together the sesame oil, carrot, cabbage and mayonnaise. Add enough lime juice to taste and season with salt and freshly ground black pepper. Chill until ready to use.

Preheat the grill to hot. Toast the baguette until golden and keep warm wrapped in a clean tea towel.

Heat the sunflower oil in a wok and fry the garlic and ginger for 30 seconds. Add the meatballs, sweet chilli sauce and kicap manis and cook for 4-5 minutes until heated through. Spoon the meatballs onto the bottom half of the baguette and spoon over the carrot mixture. Scatter over the coriander, red chill and sesame seeds and serve immediately.

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Spicy meatball sandwich

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OUR RECIPES

Spicy meatball sandwich

  • 5 minutes
  • 13 minutes
  • 1 serves

Ingredients

2 tbsp tomato ketchup
1 tbsp dark soft brown sugar
1 tsp Dijon mustard
4-5 Scan Swedish meatballs
1 flatbread or pitta bread
1 small tomato, thinly sliced
small handful shredded iceberg lettuce
a few thinly sliced red onion rings

Method

Preheat the grill to hot. Mix together the tomato ketchup, dark brown sugar and dijon mustard and toss with the meatballs. Thread onto a metal skewer and arrange on a foil lined tray. Grill for 10-12 minutes turning frequently. Arrange the flatbread or pitta bread under the grill and cook for 1 minute until just warmed through.

Pile the lettuce, tomato and barbecued meatballs onto the flatbread and scatter over the red onion rings to serve.

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Meatballs in lingonberry sauce with Janson’s Frestelse

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OUR RECIPES

Meatballs in lingonberry sauce with Janson’s Frestelse

  • 20 minutes
  • 1 hour
  • 4 serves

Ingredients

2 tbsp olive oil
50g (2oz) tin anchovy fillets in oil
1 large onion, very thinly sliced
800g (1lb 12oz) Maris piper potatoes, peeled
175ml (6fl oz) single cream
6 tbsp milk
200ml (7fl oz) double cream
25g (1oz) butter
25g (1oz) fresh white breadcrumbs
1 tbsp olive oil
2 red onions, thinly sliced
1 garlic clove, crushed
2 sprigs fresh soft thyme
1 tbsp plain flour
450ml (16fl oz) chicken stock
2-3 tbsp Lingonberry sauce
395g Scan Swedish meatballs, halved

Method

Preheat the oven to 190*C/fan oven 170*C/Gas mark 5. Open the tin of anchovies and pour the oil into a large frying pan. Add the white onions and cook over a low heat for 10 minutes until softened but not coloured.

Roughly chop the anchovies. Cut the potato slices into matchsticks about the size of french fries.  Pour the single cream, milk and 150ml (1/4pint) of the double cream into a large shallow frying pan. Bring to the boil and stir in the potatoes pushing them under the surface of the cream and simmer gently for 8-10 minutes until the potatoes are just tender and holding their shape. Layer a third of the potatoes into an ovenproof dish. Scatter over half the fried onions and half the anchovies. Repeat the layers, finish with a layer of potatoes.

Melt the butter in a pan and fry the breadcrumbs over a low heat for 1-2 minutes until pale golden. Scatter over the top of the potatoes and bake for 30-35 minutes until golden.

Meanwhile, heat the olive oil in a large saucepan and add the red onions and fry for 10 minutes stirring occasionally until softened and browned. Add the garlic and thyme and cook for a further 2 minutes stirring occasionally. Scatter over the flour and cook for 20-30 seconds. Pour over the stock and bring to the boil. Add the meatballs and lingonberry sauce and simmer gently for 10 minutes. Serve with the creamy potatoes and steamed green vegetables.

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