Swedish meatballs


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


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

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


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.