Scandi meatballs

Put mushroom soup to clever use in this Scandinavian-style beef meatball dish with dill sauce

Ingredients 1 tbsp vegetable oil 12 beef meatballs 1 onion, finely chopped 1 garlic clove, finely chopped 294g can condensed mushroom soup ½ x small pack dill, roughly chopped 2 tsp mustard - French, wholegrain, or whatever you have in your cupboard mashed potato and cooked cabbage, to serve

Method

Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.

Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.

Source: http://www.bbcgoodfood.com/recipes/scandi-meatballs