Classic Swedish meatballs

Classic Swedish meatballs

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(34 ratings)

By

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
301
protein
26g
carbs
22g
fat
13g
saturates
4g
fibre
1g
sugar
2g
salt
1.73g

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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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.

Recipe from Good Food magazine, May 2009

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Comments, questions and tips

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Comments

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embellina616's picture

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.

barton74's picture

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

lauraloo72's picture
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Not bad bit bland think i made meatballs a bit big

Frantic Flapjack's picture
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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.

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

wippypippy's picture
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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

joseth's picture

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.

poshpause's picture

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.

saclian's picture

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.

howlow's picture
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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

vickyhinde's picture

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

nourisma888's picture

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

dylanski's picture
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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!)

vfirby's picture

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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