Recipe: Swedish Meatballs with Horseradish Mash and Boursin Sauce

Whilst the Italians like to serve their meatballs with pasta and with a tomato based sauce, the Swedish take a different tact and often serve their meatballs with potatoes, in a cream based sauce. This is my take on the classic Swedish meatball- using plenty of Nordic flavourings, like dill, horseradish and caraway. Moist, delicious, and something a little bit different!

Swedish Meatballs with Horseradish Mash and Boursin Sauce (serves 3)

Meatballs

400g pork mince

35g breadcrumbs

½ red onion, finely chopped

¼ tsp dill

1 tbsp caraway seeds, toasted, then blitzed in a spice grinder

2 tsp horseradish

Zest of 1 lemon

Salt and pepper

Mash

1.4kg potatoes, peeled and diced

50g butter

1 tbsp horseradish

Splash milk

Salt and pepper

Sauce

400g boursin cuisine garlic and herb

200ml semi skimmed milk

Fresh dill for garnish

1)  Mix together all the meatballs ingredients well. Form into 12 meatballs (about 45-50g each). Preheat the oven to 200C. Bake the meatballs for 25 minutes.

2) Meanwhile, bring a large pan of salted water to the boil, and boil the potatoes until soft enough to mash. Drain, and mash with the butter, horseradish, milk and seasoning.

3) Meanwhile, heat the boursin and milk in a saucepan for about 5 minutes, until the sauce is hot and thickened. Serve the mash with the meatballs, with the sauce poured on top, garnish with plenty of fresh dill!