Swedish Meatballs with Cranberry Orange Compote 🇸🇪

This recipe has been included in my blog in honour of Ilga, a good friend of mine in Perth.  Born in Latvia,  grew up in Sweden, she came to Australia some years ago and worked as a nurse.  I am always amazed by her tireless involvement in community and charity work,  and her flair in hospitality.  My husband and I have attended many happy gatherings at her home, where Swedish meatballs and a range of Scandinavian delights are served.  This is not Ilga's recipe for Swedish meatballs. I believe she boils them first in hot broth, then lightly fry them in the pan.  I do it differently.  For this recipe, get hold of a bunch of fresh dill, and make your own cranberry orange compote, the recipe of which is provided.  

Serves 2-3

INGREDIENTS

• 500g /1lb 2oz pork and veal mince
• ⅔ cup fresh breadcrumbs
• 1 egg
• 2 tablespoons milk
• 1 teaspoon allspice
• ¼ cup chopped dill, plus extra to garnish
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon plain flour
• 2 tablespoons lemon juice
• zest of 1 lemon
• 1 cup beef stock
• 50ml /1.7 fl oz cream

Cranberry orange compote:

• 1 cup dried cranberries
• juice and zest of 1 orange 
• ¼ cup water
• 2 tablespoons sugar (more can be added to your taste)
• pinch of salt

METHOD

1. Combine mince with bread crumbs, egg, milk, spice, dill, salt and pepper in a large bowl.  With your hands shape ingredients into small meatballs (about 30).  Place them, with a little space between one another, on a large plate and let them firm up in the refrigerator for 20 minutes.
2. Heat oil in a large non-stick frying pan over medium high heat.  Brown meatballs  in batches until they are golden all over and cooked through.  Remove from the pan once they are done and set aside.
3. In the same pan over medium heat, add the lemon juice and zest to the residual oil.  Add the flour and stir to incorporate any brown bits in the pan.  Add the stock and continue to stir until the mixture comes to a boil.  Add the cream.  Turn down the heat and cook gently until the sauce thickens.
4. Transfer the meatballs back into the pan and let them simmer in the sauce for a minute.
5. Serve meatballs with cranberry sauce over mashed potatoes.  Garnish with extra dill.

Cranberry orange compote:

1. In a medium saucepan, add dried cranberries, sugar, orange juice and zest, water and salt. Bring it to a boil under medium heat, stirring to combine all ingredients.  Reduce heat to low and continue to cook for 5-10 minutes.  Add more water if necessary.  The sauce is done when the cranberries have plumped up and most of the liquid is evaporated.  
2. Remove the pan from heat.  Let the sauce cool slightly in the pan before transferring it into a dish for serving or a glass jar for storage in the refrigerator for a few days.