Swedish-style meatballs with mash
A Scandinavian dinner for the galley that fine in moderate seas, can be made ahead and frozen, about 40 min hands-on.
- Dinner
- Scandinavian
- ⏱ 40 min
- 🌊 Sea tolerance 3/5
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef mince / ground beef520 g (130 g)
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Eggs40 g (≈ 1 egg) (10 g)
- All-purpose / plain flour20 g (5 g)
- Cooking cream (UHT)160 g (40 g)
- Vegetable stock cubes12 g (3 g)
- Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
- Butter32 g (8 g)
- Black pepper1.2 g (0.3 g)
Method
- Boil the potatoes 15 minutes; mash with half the butter.
- Mix mince, grated onion, egg and pepper; roll small balls and brown in the rest of the butter 8 minutes.
- Stir in flour, then stock cube, cream and 80 ml water per serving; simmer 5 minutes.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Celery, Eggs, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed · 🧈 Rich
- kcal
- 678
- protein
- 30 g
- fat
- 42 g
- carbs
- 45 g
- sugar
- 5 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes