Swedish meatballs for the time poor.

Heaving adapted from James Martin’s https://www.jamesmartinchef.co.uk/recipes/swedish-meatballs/ . This is using pre-made meatballs, pre-made cranberry sauce, and just making life easier for ourselves.

This is involved. Perfect at the of a day working from home, if you it’s been an easier day, or a weekend treat.

Ingredients for two

One quantity of Swedish meatball sauce - As seen in the Modern Larder.
10 mini meatballs.
Allow 5 mini meatballs per person, we like beef and venison or there are some companies doing pork and beef.
1 medium potato per person, quartered if very large, with the skins left on.
Peas, broccoli, carrots, baby corn - whatever you have to hand.
Port and wine red currant sauce (usually available at Christmas time)
Or
Cranberry sauce works really well with it.

Get the water boiling for the potatoes, I put the potatoes before turning on the hob.
Set the timer to 15-18 minutes.
Arrange the meatballs on a glass baking sheet and preheat the microwave's grill to ‘low’ (circa 700W of power).
As soon as the grill is ready, place the tray on the baking rack on shelf position 2 and get the grill and microwave to low for the grill and 440W for the microwave power.
Add sliced carrots to the vegetable pot.
When there are 6 minutes to go, add baby corn to the pot.
Start the Swedish meatball sauce, excluding the water, in a small sauce pot.
Cook the meatballs for 2 minutes, turn over the meatballs and do for a second 2 minutes.
Rest the meatballs for 2 minutes at the end.
Add a small ladle of water from the vegetable pot to the Swedish meatball sauce, and the stock, add the cream, and bring to the boil. Simmer.
While the meatballs are resting add any frozen veg to the pot.

Serve.

If you’d rather a mash, we cook the potatoes along with some swede and make a coarse mash that goes really well with this dish.