Swedish Meatballs - an adaptation

Swedish Meatballs

-Adapted from Jamie Oliver's recipe 

Meatballs

500g beef or pork mince 

1/2 cup breadcrumbs (or substitute with almond meal to make GF)

2 tbsp caraway seeds

1 onion, peeled and halved 

1 egg

1/4 cup cream

Sauce

1/2 cup cream

1/2 cup plum jam

Dash of vodka

2 tbsp chopped or dried dill 

Salt and pepper

Rice

400g rice

3 small washed potatoes, skin on OR 1 celeriac bulb - peeled and diced 

Large handful baby spinach 

1. Place onion into TMX bowl and chop for 2 seconds sp 7.

2. Add remaining meatball  ingredients and mix together on sp 4  for 10 seconds.

3. Lightly oil (I use spray) Varoma bowl and tray. Use teaspoon and scoop balls of meat into Varoma. Scatter through peeled and diced celeriac.

4. Rinse out bowl. Add water to the first marker. Place basket in, add rice. Place lid on, then Varoma tray and bowl. Cook for 15 minutes Varoma temperature sp 4. 

5. Remove rice, empty into thermoserver. Add spinach and celeriac and combine. Season with salt and pepper. 

6. Place lid back on, and cook the meatballs for a further 10 minutes Varoma temperature sp 4. Place into thermoserver.

7. Rinse bowl. 

8. For the sauce add the ingredients then cook on 90 degrees speed soft for two minutes. Pour over meatballs.

Serve meatballs on top of rice with a drizzle of the sauce. Delish! Serves 6.