Turkey Swedish meatballs recipe
 I know these are traditionally made with pork. I don’t eat pork, but I don’t think anyone should miss out so I am making a version with turkey mince. The meatballs are simply flavoured with dill and garlic and served in a chicken stock sauce. 400g/14oz turkey mince 1 onion, very finely chopped2 garlic cloves, crushed½ tsp salt 1 free-range egg85g/3oz breadcrumbssmall handful fresh dill, finely chopped neutral oil, for frying (such as vegetable oil) 400g/14oz turkey mince 1 onion, very finely chopped 2 garlic cloves, crushed ½ tsp salt 1 free-range egg 85g/3oz breadcrumbs small handful fresh dill, finely chopped neutral oil, for frying (such as vegetable oil) 2 tbsp neutral oil (such as vegetable oil)3 tbsp plain flour500ml/18fl oz chicken stock1 tbsp miso paste 2 tbsp neutral oil (such as vegetable oil) 3 tbsp plain flour 500ml/18fl oz chicken stock 1 tbsp miso paste mashed potatoessteamed green beans mashed potatoes steamed green beans Method To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Serve with the creamy mashed potato and green beans. To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the breadcrumbs and dill and mix with your hands to an even mixture. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Serve with the creamy mashed potato and green beans. Serve with the creamy mashed potato and green beans. Recipe tips You can make the meatballs ahead of time – just shape, fry, cool and freeze them. When ready to eat, cook from frozen in the air fryer or oven until completely cooked through.