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Creamy swedish meatballs
|½||cup (45g)||panko breadcrumbs|
|300||ml||carnation light cooking cream|
|500||g||lean beef mince|
|1||(120g)||onion, diced finely|
|¾||cup (190ml)||reduced salt beef stock|
|Mixed salad leaves and crusty bread, to serve|
Soak breadcrumbs in ¼ cup (60ml) carnation light cooking cream for 5 minutes or until cream is absorbed. Add mince, onion, garlic, allspice and egg. Season with salt and pepper. Using wet hands roll 2 tablespoons at a time into balls.
Heat oil in a frying pan over a medium-high heat. In batches, cook meatballs until brown. Drain excess oil.
Return all meatballs to the pan and add stock. Simmer; covered; for 20 minutes. Remove meatballs and cover with foil to keep warm.
Add remaining carnation light cooking cream and cook, stirring, for 5 minutes or until thickened. Pour sauce over meatballs and serve with salad leaves and crusty bread.
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