Swedish rissoles

Swedish meatballs are distinguished by their comfort food-heaven sauce of cream and beef broth. In Adam Liaw's version, the meatball mixture gets a touch of Vegemite for extra savoury depth.

• serves

  3

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 1 cup panko breadcrumbs
• 250 g turkey (or pork) mince
• 500 g cheapest beef mince (around 17% fat)
• 1 onion, grated
• ½ tsp grated nutmeg
• salt and pepper, to season
• 100 g butter, divided
• 300 ml thickened cream
• ½ tsp Vegemite
• ¼ cup plain flour
• 1 cup beef stock

To serve

• cranberry sauce
• dill pickles
• mashed potato

Instructions

1. Heat your oven to 200˚C. For the rissoles, combine the breadcrumbs, turkey and beef mince, onion, nutmeg, salt and pepper in a large bowl and mix to combine. Form into 6 large rissoles and place onto a lined baking tray. Bake the rissoles for 20 minutes until the rissoles are just cooked through.
2. Heat a large frying pan over medium heat until very hot, then add half the butter. Cook the rissoles for about 5 minutes, turning until well-browned all over. You can do this in batches if you wish. Remove the rissoles from the pan, set aside and keep warm. Do not wash the pan.
3. Return the pan to medium heat, add remaining butter, the Vegemite and scatter over the flour, stirring and scraping any brown bits from the bottom of the pan. Add the stock a little at a time and bring to a simmer. Simmer for 2 minutes, then add the remaining cream and bring to a simmer again. Reduce the sauce for a few minutes until thick and season to taste.
4. Serve the rissoles with the sauce poured over, with cranberry sauce, dill pickles and mashed potato.

Note

• You can add cream, milk or soda water to add moisture and lighten the density of the rissole.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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