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Classic Swedish meatballs

Classic Swedish meatballs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal301
fat13g
saturates4g
carbs22g
sugars2g
fibre1g
protein26g
salt1.73g
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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
  • 1tbsp each olive oil and butter
  • 2 tbsp plain flour
  • 400ml hot beef stock (from a cube is fine)

Method

  • STEP 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.

  • STEP 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 TIPS
DILL & PEA RICE
Gently fry 1 finely chopped onion in a little butter. Stir through 200g long-grain rice, then pour in 400ml hot vegetable stock. Bring to the boil, then cover and simmer for 15 mins. Add 100g peas to the pan and cook for 5 mins more until the rice is tender. Stir through a handful of dill to serve.
LEMON & DILL SALMON
Mix together the zest 1 lemon with 1 tbsp chopped dill and 2 tbsp olive oil. Drizzle over 4 salmon fillets, season well, then bake at 200C/180C fan/gas 6 for 10-15 mins until the fish flakes easily.
USE UP LEFTOVER DILL - WARM POTATO SALAD
Cook 750g halved new potatoes for 10-15 mins in boiling water just until soft. Drain and leave to cool a little. Mix together 100ml soured cream with 1 tbsp finely chopped dill and 2 chopped spring onions. Toss through the warm potatoes and serve.

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

A star rating of 4.3 out of 5.85 ratings
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