Name: Swedish meatball-inspired nachos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Swedish
Ingredients: 1 tbsp vegetable oil; 350g ready-made pork meatballs; 1 tbsp butter; 2 tbsp plain flour; 400ml beef stock; 100ml double cream; 1 tbsp chopped dill plus extra to serve; 200g bag tortilla chips; 125g Jarlsberg or other sweet, nutty, firm cheese; 75g sweet dill pickles chopped; a few tsp lingonberry or cranberry sauce

Swedish meatball nachos on a tray with fresh dill and lingonberry jam on the side

1 tbsp vegetable oil
350g ready-made pork meatballs
1 tbsp butter
2 tbsp plain flour
400ml beef stock
100ml double cream
1 tbsp chopped dill
plus extra to serve
200g bag tortilla chips
125g Jarlsberg or other sweet, nutty, firm cheese
75g sweet dill pickles
chopped
a few tsp lingonberry or cranberry sauce

Method

step 1
Heat the vegetable oil in a pan and fry the meatballs for 8-10 mins or until golden brown all over.
step 2
Stir in the butter, then sprinkle over the flour. Add the beef stock, a splash at a time, until combined, then the double cream. Simmer for 15 mins to thicken the sauce and cook the meatballs through, then stir in 1 tbsp of chopped dill and season well.
step 3
While the sauce is thickening, layer the tortillas into a baking dish, scatter over the grated Jarlsberg cheese and bake in the oven at 200C/180C fan/gas 6 for 10 mins to warm through and melt the cheese.
step 4
Spoon over the meatballs and sauce. Scatter over the chopped sweet dill pickles, the lingonberry or cranberry sauce and more dill.