Classic Swedish meatballs

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• Vivienne

  22 April 2009

  Vivienne commented on this recipe

  Excellent. We have been to Sweden many times and they tatsed authentic, even my fussy son complained that there wasn't enough. I did make the sauce in a separate pan and then added it as in the wide saucepan i couldn't get the sauce smooth.

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• recipes

  22 April 2009

  recipes rated and commented on this recipe

  

  Meatballs are only OK, the sauce is quite authentic, but I would recommend Bill Granger's recipe for spicy meatballs in curry sauce ( search the internet!)

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• nouchi888

  22 April 2009

  nouchi888 commented on this recipe

  i dont eat pork this sounds delicious what other meat can i use?

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• vickyhinde

  22 April 2009

  vickyhinde commented on this recipe

  nouchi888....i use ground turkey...or u could try chicken...

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• stamos

  22 April 2009

  stamos rated and commented on this recipe

  

  in greece we make the meetballs from veal,generally we use pork for other dishes. So first we make the meat balls like the receipe and without fry them we make a soup using an aromatic stock[veal] and when it,s cooked we make a liaison of 4 whole fresh eggs lemon juice and some boiled stock using the mixer or by hand. The result is a very aromatic soup w/meatballs and potatoes inside if you like.Serve hot. We call it giouvarlakia classic greek kitchen

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• Linn

  26 April 2009

  Linn commented on this recipe

  Dill?!? Never heard of, or eaten, "authentic" Swedish meatballs containing dill. And I am from Sweden! A pinch or so of allspice would be a better idea if you want to keep it authentic. And better use half pork half beef. Or you could even go all beef.

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• PoshPaws

  03 May 2009

  PoshPaws commented on this recipe

  Authentic or not, we thought they were very tasty. I loved the Dill flavour, although I couldn't help but think that the sauce might be helped along with a little garlic (if we're going away from the authenticity!). I agree the sauce was difficult to get smooth in the frying pan, but if you stir like crazy with a small whisk, you get there in the end. I served the meatballs with potato/celeriac mash, savoy cabbage and carrots. Yummy - and would definitely do it again.

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• TJ

  05 May 2009

  TJ commented on this recipe

  I have learned how to cook meatballs by my mother in sweden who learned it from her mother. I have never eaten meatballs with dill in. And I was taught to always use 50% pork and 50% beef. You can use 100% beef but they will be tougher. Also, some people like to fry the onion beforehand, its then easier to get them to stick together when frying them. If you dont want to go all out swedish authentic, i would definitely add some garlic and basil.

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• Gayns

  07 May 2009

  Gayns rated and commented on this recipe

  

  wasn't overly impressed with this recipe - did have probelms with lumpy sauce but put it through a sieve at the end - prefer a more spicy sauce

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• Jeanie

  15 May 2009

  Jeanie rated and commented on this recipe

  

  I loved this recipe, authentic or otherwise. I'll definately be making it again.

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• Frantic Flapjack

  18 May 2009

  Frantic Flapjack rated and commented on this recipe

  

  Not a good start as I forgot to put the egg in the mixture! However, they turned out okay and went well with the gravy. Good comfort food with mashed potato and broccoli. I will say though, that I cooked the onion beforehand but it did start to burn before the pork was cooked. Maybe part cooking the onion would be the answer.

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• laura

  19 May 2009

  laura rated and commented on this recipe

  

  Not bad bit bland think i made meatballs a bit big

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• Barton

  30 June 2009

  Barton commented on this recipe

  Try adding a large tbsp of redcurrant jelly to this sauce when you add the stock - it works for me.

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• emma

  03 July 2009

  emma commented on this recipe

  Really tasty! I added a pureed apple and a splash of cream to the sauce so it tastes more like the sauce from the furniture store...perfect. I also made twice as many meatballs and froze them for another time.

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• Katy

  20 July 2009

  Katy rated and commented on this recipe

  

  Really like this recipe. It may not be authentic Swedish but it tastes authentic Ikea! Found that there may have been a bit too much flour though.

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• Rachel

  04 September 2009

  Rachel commented on this recipe

  Agree with Katy... this may not be authentic Swedish but if you want something similar to what you get in Ikea then this ticks all the boxes.

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• Rachel

  04 September 2009

  Rachel rated this recipe

  

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• Jo-Jo

  27 October 2009

  Jo-Jo commented on this recipe

  Made these with trepidation for some Ikea meatball lovers!! I made it exactly to the recipe but uesd beef and added garlic to the sauce - and they told me they were better than the real thing!! Phew! Thanx!!

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• bevscows1

  25 March 2010

  bevscows1 rated this recipe

  

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• Cynthia Ellwood

  21 April 2010

  Cynthia Ellwood commented on this recipe

  Absolutely delicious and so easy to make! Always a winner for our family!!!

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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)

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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

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