Swedish Meatballs

Something quick and easy during a busy week.

Swedes love their meatballs, or köttbullar, which has to be served with gravy, or gräddsås - a thick chicken stock and cream sauce.

Accompanied by mashed potatoes and a good blob of lingonberry jam, you could leave it at that.

Let's make it paleo ...

Make up some meatballs out of pork mince. Form, gently fry in some fat and then transfer on a tray to an over set to 200C for 20 minutes or so.

Prepare your vegetables - anything will do. I often use swede, carrot, cauliflower and courgette. Salad ingredients also, cucumber, tomato, some pickles - gherkins, beetroots, that kind of thing. Pretty much, use whatever you want to, whatever you have to hand or what needs using up. Salad potatoes are fine here if you're happy with the carbohydrate.

Make up the gravy by heating up a chicken stock and adding heavy cream. If you are completely off dairy, then just leave out the cream but do really thicken the gravy by reducing and add in some arrowroot at the end.

Plate up by putting all the cooked vegetables, salad ingredients and pickles into a wide bowl. Add the meatballs on top and then squeeze a ramekin into the middle. Pour the gravy into the ramekin. The addition of some blueberries alongside would work very well indeed.

Garnish with an egg, some herbs and maybe a couple of stalks of tenderstem broccoli or asparagus.

Picking up pieces on a fork, dunk into the gravy and enjoy.

For a more traditional fair, simple plate up with the meatballs in one area, a good helping of mashed roots - celeriac, swede or potato; and a handful of berries. Pour the gravy over the meatballs.