Classic Swedish meatballs

Classic Swedish meatballs

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(45 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal301
  • fat13g
  • saturates4g
  • carbs22g
  • sugars2g
  • fibre1g
  • protein26g
  • salt1.73g
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Ingredients

  • 400g lean pork mince
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 small onion, finely chopped or grated
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g fresh white breadcrumbs
  • 1 tbsp finely chopped dill, plus extra to serve
  • 1 tbsp each olive oil and butter
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp plain flour
  • 400ml hot beef stock (from a cube is fine)

Method

  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.

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Comments, questions and tips

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Comments (59)

smellysocks's picture

To the person who doesnt eat pork beef works really well and if not then you can try sausage meat-delicious!

seramol's picture
5

A family favourite in my house. I serve with mash and peas,clean plates all around.

wildrose9104's picture

Really enjoyed making these, and tasted great served with rice and salad.

helenlapsley's picture
5

Fantastic . Left out the dill and used mixed dred Italian herbs in the meatballs . Kids said it was worth 20 out of 10.

lesandricko21's picture
3

Nice, but needed a little something extra, garlic maybe? Not really bothered about the authenticity of it, just need more of an indepth taste.

shroom's picture
4

Whole family loved this recipe, I served it up with mash as well as spaghetti and on both occasions, clean plates all round

liezeldutoit's picture
5

Absolutely delicious. Served it with mash, winter greems and cranberry sauce on Christmas eve. After browining them I put them into a dish with the stock in the oven for 20 minutes and they were perfect

sokelengl's picture
5

This is a delicious recipe and it doesn't need a lot of preparation. It goes well with pasta. For anyone looking for authentic recipe, you may try to cook the sauce with sour cream.

Lisa
www.bakingfrenzy.com

karenmakeham's picture
5

Excellent! I varied it with mince beef and dried mixed herbs. The gravy was lovely and I served it with spaghetti. My partner loved it!

spenny1971's picture
5

Made for the first time today, they were fab!!

Will pay more attention to the sauce next time as I chucked it together and did a smaller quantity as there was only myself, bit to buttery on this occassion!! Well recommend the recipe!!

nbryan's picture
4

ooh forgot I added a tablespoon of apple sauce to the gravy which worked really well!

nbryan's picture
4

nom nom cheap easy and enjoyable.

laurenflincoln's picture
4

I used beef mince and, as we are already deviating from authenticity, added a little lite soured cream and used chopped fresh basil instead of the dill. Served it with buttery noodles and steamed courgettes and it was very tasty.

nbryan's picture
4

We both really enjoyed these. I did half beef half pork as thats what I had in and they were really nice. Also I added a tablespoon of apple sauce to the sauce that worked well. Will have thses again, there a great easy midweek meal.

kristina11's picture
4

Mmmm really tasty :) Definitely would make them again

davestevens3's picture

I would suggest either frying or even microwaving the onion slightly before making the meatballs, as it tends not to cook fully otherwise.

I also add some creme fraiche to the sauce to make it slightly more creamy, and have had no problems using dried dill.

natashacooks's picture

Really good meal with mashed pot, gravy and a veg.
Def have to use dill and plain breadcrumbs-I tried flavoured breadcrums and died rosemary and they didnt turn out so nice.
Very good on the night but not very nice warmed up the nexr night, will cut in half next time to serve 2.

feebe09's picture
5

Love this recipe, make it regularly as a demo piece for my students at work and they all love it!

crazycanuck's picture
5

I've made this recipe a number of times and absolutely love it. I find the pork makes the meatballs taste lighter than beef would. It's become a family favourite.

dancingbunny's picture
5

We loved them, I don't know if they're authentic or not, but they were very nice anyway. I usually use 50% beef and 50% pork for my meatballs, but this was a nice change. I didn't actually have any dill so I made do without. I didn't have any onion either so used 4 spring onions. Served with boiled potatoes and sugarsnap peas. My sauce was a little lumpy too but nobody seemed to mind and both my guests asked for the recipe, so all round success I think!

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