Scandi meatballs

• vegetable oil↗1 tbsp tbsp
• beef meatballs12
• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• can condensed mushroom soup294g g
• x small pack dill↗½

  roughly chopped

• mustard↗2 tsp tsp

  - French, wholegrain, or whatever you have in your cupboard

• mashed potato and cooked cabbage

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.