Creamy Swedish meatballs

Creamy Swedish meatballs

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Freezable

Freeze raw meatballs only

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.
Try

Prefer lamb?

Minced lamb will work just as well here if you fancy a change from pork.

Per serving

236 kcalories, protein 29g, carbohydrate 3g, fat 12 g, saturated fat 4g, fibre 0g, sugar 2g, salt 0.21 g

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

Results 21-33

  • 13 January 2009

    fishnchips rated and commented on this recipe

    5 stars

    oops forgot to submit my stars. a definate 5.

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  • 19 August 2009

    Mizzy44 commented on this recipe

    I can't wait to try these, and love all the suggestions for 'little extras', like the sherry!!

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  • 10 February 2010

    Roxy rated this recipe

    5 stars

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  • 15 February 2010

    ClaireJ55 rated this recipe

    5 stars

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  • 16 March 2010

    VickyJ rated this recipe

    3 stars

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  • 21 April 2010

    Yummymummy rated and commented on this recipe

    4 stars

    Very yummy but needs a bit more sauce. Some veg on the side with the mash is good too.

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  • 19 June 2010

    Janine Waldman rated and commented on this recipe

    4 stars

    Thanks for the tips in extra seasonings. I also used, pork, lamb & hamburg. Mixed all three as my granny always did. And the sour cream makes it special just as hers was. We had it w/ peas, & mashed of course. They freezed wonderfully, cooked or uncooked. I freeze them on a cookie sheet first idividually then put them in a freeze bag and they have done wonderul. mmmmmmmm !!

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  • 09 November 2010

    fonzyfi rated and commented on this recipe

    4 stars

    Strange in flavour but nice to taste something different. Think my pan may have been too hot when i added the sour cream as it started to split causing the texture to be a little bit odd! Nice though!

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  • 23 November 2010

    Jamie Lievesley rated this recipe

    4 stars

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  • 23 February 2011

    SamM1 rated and commented on this recipe

    1 stars

    I wasn't too keen on this - the only flavour comes from the dill. I added a little garlic but still nothing. Served with tagliatelle as suggested but wouldn't make again.

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  • 29 May 2011

    Petit_Josephine rated and commented on this recipe

    3 stars

    I used lamb (which always helps with flavour!) and all in all this is a solid recipe. I used chives instead of dill which had sold out and served with tagliatelle. It was meaty, creamy and filling which is hard to beat. A little lemon and something else might have been nice but it's all about experimenting. My top tip to stop them falling apart is to grate the onion rather than chop it. Takes a bit longer but they stay together beautifully.

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  • 13 April 2012

    Flowergirl rated and commented on this recipe

    5 stars

    Very nice. Would make this again with a few tweaks. Would probably make a gravy to go with them as I found the sour cream just disappeared into the meatballs, making the dish a tad dry. I think I would add the sour cream to some mash , yum. Or maybe I would add milk as fishnchips did

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  • 05 December 2012

    skimby rated this recipe

    3 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Freezable

Freeze raw meatballs only

Low-fat twist on a favourite

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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Per serving

236 kcalories, protein 29g, carbohydrate 3g, fat 12 g, saturated fat 4g, fibre 0g, sugar 2g, salt 0.21 g

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