Speedy weeknight suppers: Swedish meatballs 2 tbsp chopped dill ½ tsp all spice 1 tbsp flour 100ml cream 250ml beef/chicken stock Squeeze lemon juice 1 tsp cranberry jelly Salt and pepper If you're making your own breadcrumbs, rip the crusts from the slices of bread and whiz to rough crumbs in a blender or food processor. Tip the pork mince into a large bowl with 1 tablespoon of the chopped dill, the all spice, egg, breadcrumbs and plenty of salt and pepper. Use your hands to mix all of the ingredients together really well. This will take a couple of minutes of kneading. Take a roughly dessert-spoon sized piece of the mixture and roll into a ball between your hands. You want to end up with meatballs no bigger than a golf ball. Place on a large baking tray or plate until you're ready to cook them. Take a frying pan large enough to take all of the meatballs and sauce later on and heat a little oil until hot enough for the meat to sizzle when added. Add 6-8 of the meatballs at once and brown on all sides, putting on a plate when finished and adding oil with each batch if needed. When all of the meatballs have been browned, return the pan to a gentle heat, add the flour and scrape into a paste with the meaty residue. Slowly add the beef or chicken stock, stirring well between additions until you have a smooth gravy. Add the cream, a squeeze of lemon juice and the cranberry jelly and stir well. Return all of the meatballs to the pan and bring to a gentle simmer, placing a lid over the pan and leaving to bubble for 5-10 minutes, stirring every so often. Taste to check if the sauce needs more seasoning, sprinkle over the remaining dill and serve. Serve with mashed root vegetables, potato or egg noodles and some green vegetables. These can be made with beef mince instead of pork or a mixture of the two.