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Jamie Oliver's 15 Minute Swedish Meatballs

From An Expat Cooks

Jamie Oliver's 15 Minute Swedish Meatballs

Serves 4



  • 1 celeriac
  • olive oil
  • a few sprigs of fresh lemon-thyme
  • 10.5 ounces (300 g) of 10-minute whole grain or basmati rice
  • 7 ounces (200 g) baby spinach


  • 1/2 pound (225 g) lean ground beef
  • 1/2 pound (225 g) lean ground pork
  • 1/2 bunch fresh dill
  • 2 teaspoons (10 mL) caraway seeds
  • 1 swig of vodka
  • 4 teaspoons (20 mL) cranberry jam or sauce
  • 4 Tablespoons (60 mL) half-n-half
  • 4 Tablespoons (60 mL) fat-free natural yogurt, for serving


Cook rice according to package directions. Carefully trim the knobbly end off the celeriac, remove the skin, then dice into 1/2 inch pieces. Heat oil in a pan, add the diced celeriac and season with salt, pepper, and thyme. Add a splash of water, cover, and cook on high, stirring regularly.

Place the ground meats in a mixing bowl, and season with salt and pepper. Finely chop and add most of the dill, then mix all the ingredients with the meat using your hands. Divide the mixture into 4, then pinch and roll 5 meatballs from each piece with wet hands. Heat one tablespoon of oil over medium high heat, adding the meatballs and caraway seeds. Turn the heat up to high and toss regularly until the meatballs are golden.

Stir the spinach into the cooked celeriac, followed by the cooked rice and season with salt and pepper to taste.

Add a good swig of vodka to the meatballs (you can light it with a match if you want), allowing to cook for a minute. Add the jam, cream, and a few good splashes of water and bring to a simmer, allowing the meatballs to finish cooking through.

Check for seasoning; serve meatballs over rice with remaining dill scattered over top and dollops of yogurt.