This warming and comforting bowl has whispers of a beloved dish found in the food court of a certain Swedish furniture store, but we can confirm, this home-cooked version is far more delicious. We've served them on a quick-heat mash and drizzled with a creamy pan sauce. Best of all, it doesn't need an allen key to assemble.
Place mince, panko breadcrumbs, 20ml (1 tablespoon) water and ¼ teaspoon salt flakes and black pepper in a bowl and mix to combine. Shape into 8 meatballs. Dissolve stock cube in 125ml (½ cup) boiling water and set aside.
Heat 2 teaspoons oil in a frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 6–7 minutes or until golden. Remove from pan and set aside.
Return pan to medium heat with ½ the butter and stir until melted. Add flour, whisk for 30 seconds and stir through mustard. Gradually add cream and stock and whisk until smooth. Bring to a simmer and return meatballs to pan. Reduce heat to medium-low, cover with a lid and cook for 6–8 minutes or until meatballs are cooked through. While meatballs are cooking, continue with step 4.
Cut broccoli into small florets. Crush garlic. Roughly chop dill. Combine remaining butter, garlic and most of the dill (reserving some to serve), and mash together with a fork.
Heat a seperate frypan over medium-high heat. Add broccoli, 20ml (1 tablespoon) water and salt, cover with a lid and steam for 3 minutes or until tender. Add garlic and herb butter and stir through for 30 seconds. Season to taste.
Heat mash according to packet instructions and divide between bowls. Season meatballs to taste with salt and pepper and serve on mash with broccoli and caramelised onion. Sprinkle with remaining dill.