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Swedish meatballs

September 10, 2014
by Chelsea Winter
creamy meatballs, meatballs recipe, swedish meatballs
30 Comments

swedish meatballs

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Swish Swedish meatballs

This recipe is from Homemade Happiness. In case you can’t tell, I love cooking with mince. It’s versatile, affordable and is usually made from a flavoursome cut of meat. I’ve already given you the Best Spaghetti & Meatballs in Everyday Delicious, so now for my next trick: Swedish meatballs. Even though they’re a whole different kettle of fish to the tried and tested Italian version, this recipe will not disappoint. Ridiculously delicious, the meatballs are moist and full of flavour, and you can bet your bottom dollar the sauce will have people clambering across the table for more.

Prep time: 20 minutes, plus 20 minutes resting time
Cooking time: 40 minutes
Serves: 6

Ingredients

Meatballs
500g beef mince
500g pork mince
1 free-range egg, lightly beaten
1 large onion, finely minced
¼ cup finely chopped fresh parsley
1 bunch chopped fresh dill (or 1 tsp dried)
2 ½ tsp ground allspice
½ tsp white pepper
½ cup breadcrumbs soaked in ½ cup milk
¾ tsp salt
grapeseed or rice bran oil for cooking

Sauce
50g butter
2 cloves garlic, crushed
2 tbsp plain flour
2 cups reduced-salt beef stock
¾ cup cream
3 tsp Dijon mustard
zest of 1 lemon
squeeze of lemon juice
1 bunch fresh chives, chopped

Method

Add all the meatball ingredients, except the oil, to a large mixing bowl and combine using clean hands. Roll into lime-sized balls and set aside on a tray. Cover and refrigerate for 20 minutes or until needed.

Heat a large frying pan over a medium-high heat. Add 2 tablespoons oil and half the meatballs (to make sure the pan isn’t overcrowded). Turn the meatballs gently until browned all over. Set aside and repeat with the remaining meatballs.

When you’ve finished browning the meatballs and they are resting on the side, lower the heat and make the sauce. Add the butter and garlic and cook for a few minutes until the garlic is soft — be careful not to burn it.

Add the flour and cook gently for a few minutes, stirring. Pour in the stock, whisking all the time to avoid lumps, then add the cream and continue to whisk to a silky consistency.

Return the meatballs to the pan and simmer in the sauce for a further 10–15 minutes or just until the sauce has thickened to your liking.

Stir through the mustard, lemon zest and juice, most of the chives and season to taste with salt and pepper.

Serve the meatballs over cooked pasta or potatoes, sprinkled with the remaining chives.

30 Comments
  1. Laura September 10, 2014 at 8:46 am Reply
    Chelsea, you've done it again! These look so yummy. I'm really looking forward to trying these A.S.A.P.
  2. Margaret September 12, 2014 at 1:08 am Reply
    Will be making these tonight,looking forward to some delicious comfort food,thanks Chelsea.
  3. Denise September 13, 2014 at 7:59 am Reply
    Just cooked those Swedish meatballs... OMG.... Everyone loves them..so delicious.... Yummmmm
  4. Denise September 13, 2014 at 8:00 am Reply
    Thanks Chelsea... Amazing...
  5. rachel September 16, 2014 at 4:59 am Reply
    Chelsea - this is the 2nd recipe of yours I have used in 2 days (I can't thank my sister enough for putting me on to your website) These meatballs are absolutely and utterly delicious!!!! So tasty and yummy. I will be buying your cookbook for sure.
    • Chelsea Winter September 28, 2014 at 3:22 am Reply
      Great stuff Rachel!
  6. Sarah Russell September 18, 2014 at 9:48 am Reply
    Hi Chelsea. Made the meatballs the other day but didn't cook them - I froze them. Just had some for dinner tonight. So easy to throw together at the end of a day spent chasing my toddler and new baby! Thanks for the recipe :-)
  7. Morag September 24, 2014 at 5:11 am Reply
    I made these last night, it makes a lot of meatballs!! It was very, very, very, delicious, i will certainly be making this again, very scrummy.
  8. Jes November 3, 2014 at 2:13 pm Reply
    Might try making this recipe but instead of serving with pasta, skewer them on a kebab skewer with some spicy chicken & peppers
    • Amy June 30, 2018 at 7:14 pm Reply
      Sounds like a great idea. Mind if i try it
  9. Jane November 16, 2014 at 12:30 am Reply
    Amazing meal, we have enjoyed this several times over the last few weeks. We LOVE it.
  10. Bill December 2, 2014 at 10:30 pm Reply
    Am so looking forward to making these for tonight and am just going through your book for a dessert recipe - just love you Chelsea Winter
  11. Pingback: Swedish style meatballs | NZ thermomix mum's blog

  12. Deborah November 20, 2015 at 11:18 pm Reply
    What could I use instead of cream? My son has a dairy allergy.
    • Chelsea Winter November 24, 2015 at 4:04 am Reply
      Try a dairy-free cream cheese?
  13. Peter August 29, 2016 at 11:39 am Reply
    Made this last night and the family loved it.
  14. Neil Jolly September 27, 2016 at 4:08 am Reply
    OMG these are absolutely amazing Chelsea ... the kids love them (especially Miss 12!!) Thanks so much making them for the second time!!
  15. Nadine January 30, 2017 at 6:21 am Reply
    Made these tonight for dinner. Absolutely delicious! Even the fussy eater in the house enjoyed them.
  16. Amanda February 19, 2017 at 10:07 pm Reply
    can you add some milk if you dont have enough cream?
    • Chelsea Winter February 26, 2017 at 7:57 pm Reply
      Yep, or creme fraiche will work too.
  17. Shardae August 12, 2017 at 6:40 am Reply
    Ooooh me and hubby are making these delish meatballs tonight and also your lemon curd white chocolate moooooose!!!! This is gonna be the best night ever!! First time for both!
  18. Trish November 25, 2017 at 10:09 am Reply
    Do you have to use the pork mince? I am allergic to pork ?
    • Chelsea Winter December 5, 2017 at 3:22 am Reply
      No, you could use all beef.
  19. Riley August 3, 2018 at 4:16 am Reply
    This recipe is absolutely amazing and the whole family enjoys it with some garlic bread to soak up the sauce at the end
  20. Jeremy Jesudhass September 1, 2018 at 6:26 am Reply
    Hey Chelsea. Bit late for this comment. But I've just cooked this now on a cold west Auckland night and it went down a treat I couldn't find all spice so I used mixed spice which had some of the same spices and I left out the dill and used dried chives but it still tasted great spooned over spaghetti. Thanks for the great recepie. Will go into my repertoire. Regards, Jeremy
  21. Bex October 5, 2018 at 9:38 am Reply
    Hi Chelsea. I am a bit kitchen illiterate but I really enjoyed making and eating this dish. Can I cook it all up and put the meatballs and sauce in the freezer for later in the week?
    • Chelsea Winter December 6, 2018 at 1:05 pm Reply
      Sure thing!
  22. Adele March 28, 2020 at 3:38 am Reply
    Hi Chelsea, well we are in lockdown and my eldest son has come home from Melbourne while we wait out the current situation. He also came with his Swedish girlfriend. To help her with missing her mum and dad I am making this tonight. I isn't a first but it has been a very long time.

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