Forget Ikea These Are YPI Swedish Meatballs with Mash, Peas, Carrots and Cranberry Sauce

Peel and cut the potatoes into small chunks and place in a pot of salted water. Boil potatoes for 10-15 minutes, or until soft. Peel and cut carrots into batons.

Tip! To reduce the number of pots used add the carrots and peaswith the potatoes for the last 5 minutes of their cooking time. Or you can cook the peas and carrots in the microwave for 2-3 minutes.

In a large bowl, combine beef mince, panko breadcrumbs, egg, spice mix and generously season with salt and pepper. Gently mix to combine. Shape into small meatballs (the larger the meatball the longer it will take to cook).

In a large frying pan heat a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 4 for more cooking time). Transfer to a plate and cover with foil to keep warm. Wipe out the pan for Step 4.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Return the pan to the heat and melt 40g butter. Add flour and whisk for 2 minutes until browned. Whisk in meatball sauce concentrate and 1 cup water. Season to taste with salt and pepper. Return meatballs to the sauce, stirring to coat with the gravy. Cook for 10 minutes on low heat until cooked through. Stir through the cream.

Tip! Add some water or milk if the sauce is too thick.

Meanwhile, drain the potatoes and mash with remaining butter, salt and pepper. If cooking separately, put carrots in a pot of water and boil for 5 minutes, adding the peas in the last minute. Drain and season with salt and pepper.

Tip! If available, add milk or cream for a more luxurious mash.

Divide the mash and veg between serving plates. Top the mash with the meatballs and gravy. Add a dollop of cranberry sauce to each plate and serve.

Peel and cut the potatoes into small chunks and place in a pot of salted water. Boil potatoes for 10-15 minutes, or until soft. Peel and cut carrots into batons.

Tip! To reduce the number of pots used add the carrots and peaswith the potatoes for the last 5 minutes of their cooking time. Or you can cook the peas and carrots in the microwave for 2-3 minutes.

In a large bowl, combine beef mince, panko breadcrumbs, egg, spice mix and generously season with salt and pepper. Gently mix to combine. Shape into small meatballs (the larger the meatball the longer it will take to cook).

In a large frying pan heat a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 4 for more cooking time). Transfer to a plate and cover with foil to keep warm. Wipe out the pan for Step 4.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Return the pan to the heat and melt 40g butter. Add flour and whisk for 2 minutes until browned. Whisk in meatball sauce concentrate and 1 cup water. Season to taste with salt and pepper. Return meatballs to the sauce, stirring to coat with the gravy. Cook for 10 minutes on low heat until cooked through. Stir through the cream.

Tip! Add some water or milk if the sauce is too thick.

Meanwhile, drain the potatoes and mash with remaining butter, salt and pepper. If cooking separately, put carrots in a pot of water and boil for 5 minutes, adding the peas in the last minute. Drain and season with salt and pepper.

Tip! If available, add milk or cream for a more luxurious mash.

Divide the mash and veg between serving plates. Top the mash with the meatballs and gravy. Add a dollop of cranberry sauce to each plate and serve.