Classic Swedish meatballs

Recipe uploaded by

Good Food

8 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
2. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

Use up leftover dill - Warm potato salad

Cook 750g halved new potatoes for 10-15 mins in boiling water just until soft. Drain and leave to cool a little. Mix together 100ml soured cream with 1 tbsp finely chopped dill and 2 chopped spring onions. Toss through the warm potatoes and serve.

PER SERVING

301 kcalories, protein 26g, carbohydrate 22g, fat 13 g, saturated fat 4g, fibre 1g, sugar 2g, salt 1.73 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/10365/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 400g lean pork mince
• 1 egg , beaten
• 1 small onion , finely chopped or grated
• 85g fresh white breadcrumbs
• 1 tbsp finely chopped dill , plus extra to serve
• 1 tbsp each olive oil and butter
• 2 tbsp plain flour
• 400ml hot beef stock (from a cube is fine)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Ingredients

• 400g lean pork mince
• 1 egg , beaten
• 1 small onion , finely chopped or grated
• 85g fresh white breadcrumbs
• 1 tbsp finely chopped dill , plus extra to serve
• 1 tbsp each olive oil and butter
• 2 tbsp plain flour
• 400ml hot beef stock (from a cube is fine)

PER SERVING

301 kcalories, protein 26g, carbohydrate 22g, fat 13 g, saturated fat 4g, fibre 1g, sugar 2g, salt 1.73 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk