For the cream sauce

2 tbsp oil

1 anchovy fillet, chopped

200ml/7fl oz reduced chicken stock

200ml/7fl oz lactose free double cream

1 tsp cornflour

1 tsp chopped chives

salt and freshly ground black pepper

For the meatballs

150ml/5fl oz lactose free double cream

100ml/3½fl oz lactose free milk

1 tsp chopped chives

1 tbsp salt

1 tsp ground allspice

100g/3½oz gluten free breadcrumbs

250g/9oz beef mince

250g/9oz pork mince

4 tbsp vegetable oil, for frying, plus extra for greasing

75g/2½oz unsalted lactose free butter

To serve

500g/1lb 2oz new potatoes, cooked

Serves - 4


For the cream sauce, heat the oil in a large pan and add the anchovy and stock.

Bring to the boil and cook until the volume of liquid has reduced by a third. Add the lactose free cream and cook over a low heat for another 6-8 minutes.

Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with chives, salt and pepper. Keep warm until ready to serve.

Preheat the oven to 220C/200C Fan/Gas 6.

For the meatballs, add all the ingredients into a large bowl.

Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.

Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm.

To finish the meatballs, heat the oil and remaining lactose free butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).

To serve, put the meatballs in a serving bowl and pour over the cream sauce. A little lingonberry jam would be traditional, too.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Swedish meatballs with cream sauce