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Homemade meatballs, cooked and served in the Swedish style, with a creamy mustard sauce, mash and cranberry sauce on the side. Video shows that its cheaper and tastier to make your own! Press Show More for full recipe below:

Swedish Meatballs with Creamy Mustard Sauce (serves 3)
Total Cost= £4.38 Cost per portion= £1.46

Meatballs (cost £1.90 and makes 22 of them)
500g beef mince £1.50
1 white onion, finely diced 12p
1 x packet of instant oats 10p
1 Egg 8p
1 teaspoon paprika 9p
Salt and pepper 1p

Sauce and sides
1 tbsp oil 2p
300ml chicken or beef stock 13p
250g Cream cheese £1 (or use 250ml double cream £1)
2 tsp Dijon mustard 5p
Salt, pepper and sugar to taste 1p
1kg potatoes, peeled and diced 40p
70g butter or margarine 14p
Splash of milk (optional- depends on what texture you like with your mash) 3p
2 tbsp fresh parsley, finely chopped 35p
1/2 jar cranberry sauce 35p

1) First of all make the meatballs. Put the mince, finely diced onion, oats, egg, paprika and a little salt and pepper. Mix it together well with your hands. Weigh and shape this mixture into 30g meatballs.

2) Once all mix is used up (you should get 22-23 out of it), put it on a plate and keep in the fridge whilst you get all your other ingredients ready. Get a large pan of salted water on the boil.

3) Add the potatoes to the boiling water, and these will need to boil for 30 minutes. Now get a large deep frying pan with the oil on a high heat. Cook the meatballs for 5 minutes, turning often- you will probably have to do this in 2 batches. Transfer the browned meatballs to a bowl.

4) In the same pan you had browned the meatballs in, add the chicken stock, and allow to bubble and reduce a little for 2 minutes. Add the mustard and cream cheese, and cook for a further 3-4 minutes.

5) Reintroduce the cooked meatballs, put on a really low heat, and cook for a further 7-8 minutes, stirring often. Drain your potatoes, add butter (and milk if you are using), and mash until smooth. Check mash for seasoning, and check the meatball sauce for seasoning.

6) Plating time! Plate up your mash, add your meatballs, spoon over your sauce (your sauce may have separated a little- although I only think it split here due to the use of half-fat cream cheese rather than full. If it splits, its very easily fixed by stirring it vigorously until it comes together again). Add a few teaspoons of cranberry sauce on the side, and finish with some chopped fresh parsley. Serve!