Swedish meatballs

Instructions

1. Place bread in a shallow bowl. Pour over milk and set aside.
2. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Transfer to a large bowl.
3. Add mince, egg, allspice, nutmeg and soaked bread to onion. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
4. Heat oil in a deep non-stick frying pan over medium heat. Cook meatballs, turning gently, for 5 minutes until browned. Transfer to a plate. Add flour to pan and cook, stirring, for 1 minute. Gradually add stock and cream, stirring constantly, and cook until smooth and combined.
5. Return meatballs to pan and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until meatballs are cooked through. Add spinach and peas and cook for 1 minute or until heated through. Serve topped with dill.