Meatballs are a classic Scandinavian dish and this version is just perfect for Christmas or winter time eating. I have adapted the traditional recipe that maybe has more sugar than we can tolerate and used some Heck Christmas Baubles (chicken meatballs seasoned with sage and onion) for a speedy dish. You can of course make your own meatballs but I suspect, like me, that your time is at a premium at the moment, and these have a great nutritional profile for WLS patients post-op.
This is a one-pot style dish but also good with a little mashed potato on the side (potato, bean or cauliflower as liked). Perfect for this weekend’s cold weather eating.
MEATBALLS WITH NORDIC SPICED RED CABBAGE
low-fat cooking spray or mist
1 red onion, sliced
1 dessert apple, peeled and chopped
½ red cabbage (weighing about 650-700 g/1½ lb), sliced
1 tbsp apple and blackcurrant sugar-free cordial mixed with 3 tbsp water or 4 tbsp unsweetened cranberry juice, red wine or port
1 tbsp cider or wine vinegar
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cloves
1 x 340 g/12 oz (12 piece pack) Heck Christmas Baubles (chicken meatballs flavoured with sage and onion)
2 tbsp low-sugar jam, cranberry sauce or redcurrant jelly
salt and freshly ground black pepper
about 6 tbsp reduced-fat soured cream
fresh dill sprigs to garnish
- Preheat the oven to 190 C/375 F/gas 5.
- Generously spritz a large pan with low-fat cooking spray or mist. Heat, add the onion and cook until softened, about 5 minutes.
- Add the apple and cabbage and stir-fry over a low heat until wilted.
- Add the cordial, juice, wine or port and the wine vinegar, cinnamon, nutmeg and cloves, mixing well. Cover and simmer for about 30 minutes, stirring occasionally.
- About 20 minutes before the end of the cooking time, place the meatballs on a tray and bake for 15-20 minutes, turning halfway through the cooking time.
- Stir the jam, sauce or jelly into the red cabbage mixture and season to taste.
- Spoon the red cabbage into a serving dish and top with the cooked meatballs.
- Drizzle over the soured cream and scatter with fresh dill to serve.
WLS PORTION: ½
CALORIES PER PORTION: 220
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