Creamy Swedish meatballs

Creamy Swedish meatballs

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(29 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Love meatballs but worry about the fat content? This low-fat version will be a real treat

Nutrition and extra info

Additional info

  • Freeze raw meatballs only
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
236
protein
29g
carbs
3g
fat
12g
saturates
4g
fibre
0g
sugar
2g
salt
0.21g

Ingredients

  • 1 onion, finely chopped
  • 450g minced pork (or lamb)
  • 1 egg yolk
  • 3 sprigs dill, finely chopped
  • 1 tbsp vegetable oil
  • 3-4 tbsp soured cream

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Method

  1. Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.
  2. Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.

Recipe from Good Food magazine, May 2007

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Comments

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katyrouth's picture
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I fry the onion till it's a little brown at the edges first, which ups the flavour slightly. Really unusual and moreish!

I serve these with cranberry jelly, which goes really well...

debellie4's picture
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Very easy to make. My 7 year old can make these herself. Always empty plates.

gowri_j's picture
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I took the seasoning warnings on board and had a lovely meal. Thanks for the tips!

zempants's picture
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Tasted good but a little bland and nice big squeeze of lemon juice added a little extra zing.

karola's picture

I made this dish and had it with mashed potato, but I also had some with rice the next day.
It's a fabulous recipe - quite simply ingredients but lots of taste and very hearty. The dill and cream really makes it special.

theflat's picture
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A little extra seasoning needed. Very quick and easy though. I make double the quantity of meatballs and put half in the freezer.

emmasphere's picture
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I love this recipe. I've made it with lamb and pork, and yes I agree that a little extra seasoning to the meat is needed. I served it with steamed potato and peas. Yummy!

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