Creamy Swedish meatballs

Creamy Swedish meatballs

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  • 5
(29 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4

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

Nutrition and extra info

  • raw meatballs only
  • Easily doubled / halved

Nutrition: per serving

  • kcal236
  • fat12g
  • saturates4g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein29g
  • salt0.21g
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  • 1 onion, finely chopped



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

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


  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.

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Comments, questions and tips

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10th Aug, 2013
Very good. I find there's too much onion - especially as cutting it thin enough is hard and it keeps sticking out of the meatballs. Also, the second time I made it, the sauce curdled. Still nice, but it didn't look as appetizing.
13th Apr, 2012
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
29th May, 2011
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.
23rd Feb, 2011
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.
9th Nov, 2010
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!
19th Jun, 2010
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 !!
21st Apr, 2010
Very yummy but needs a bit more sauce. Some veg on the side with the mash is good too.
19th Aug, 2009
I can't wait to try these, and love all the suggestions for 'little extras', like the sherry!!
13th Jan, 2009
oops forgot to submit my stars. a definate 5.
13th Jan, 2009
Family loved it. Simple is always the best. I did use ground turkey and baked the meatballs. Then tossed in a warm pan with sour cream and dill. I increased the sour creamand a splash of milk enough to make a bit of sauce for parsley buttered noodles. A great quick meal for after work.


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