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.
This recipe is a regular on the family dinner roster.
Differently a million times better using fresh dill, than dried dill.
Unfortunately fresh dill is hard to come by ,in my little spot of the country.
And yes I have tried growing it, but not successfully.
Delicious either way ????
This recipe is amazing. It is a firm favourite of my family. Thank you very much.
I have been making this recipe every winter for 6 years now. This week it was apparently cold enough and the request for yummy “winter meatballs” came! This recipe is always a winner, thanks Chelsea
For the bread crumbs – I’m assuming these are fresh breadcrumbs? Dry wouldn’t work?
Fresh or dry breadcrumbs work x
Hi Chelsea, I am from Germany an have two suisse Sisters-in-law. Both I gave your Cooking-Book as a birthday present a few years ago. And guess: All three of us love these swedish meatballs! They are perfect! Thanks for this great recipe!!
OF COURSE all the other recipes I cooked from your book are delicious, too!
What could we use instead of allspice? Love your recipes but can’t stand allspice ????
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.
I’ve made this 2 times in two weeks – such a lovely hearty meal for the winter. Second time around instead of simmering meatballs gently in the creamy sauce as per your recipe I popped everything in to the slow cooker on low for 4 hours. This made the meatballs even more melt in the mouth tender which means even my 10 month old can gobble these down easily with the rest of the family.
Just wondering if you could make this ahead of time and then freeze it till needed?
yes!
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?
Sure thing!
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
This recipe is absolutely amazing and the whole family enjoys it with some garlic bread to soak up the sauce at the end
Love this recipe! Once cooked, can the meatballs and sauce be frozen?
Do you have to use the pork mince? I am allergic to pork ?
No, you could use all beef.
Debate is the trick to shopping the meat balls from falling part when browning them?
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!
Wanting to make them this weekend! Do you have to use both pork mince and beef mince? Or will it not taste as good if you use just the one mince?
can you add some milk if you dont have enough cream?
Yep, or creme fraiche will work too.
Made these tonight for dinner. Absolutely delicious! Even the fussy eater in the house enjoyed them.
OMG these are absolutely amazing Chelsea … the kids love them (especially Miss 12!!) Thanks so much making them for the second time!!
Made this last night and the family loved it.
What could I use instead of cream? My son has a dairy allergy.
Try a dairy-free cream cheese?
Soy cream works beautifully.
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HI Chelsea, what vegetables could I add to this meal? Thanks!
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
My name is Gill not Bill – must have accidentally hit B .
Am making these tonight Chelsea – just love your recipes :)
Amazing meal, we have enjoyed this several times over the last few weeks. We LOVE it.
Might try making this recipe but instead of serving with pasta, skewer them on a kebab skewer with some spicy chicken & peppers
Sounds like a great idea. Mind if i try it
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.
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 :-)
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.
Great stuff Rachel!
Is it possible to make this for two? As in 1/3 all the ingredients? They look fab x
Hey Chelsea when do you add in the Dijon Mustard?
Thanks Chelsea… Amazing…
Just cooked those Swedish meatballs… OMG…. Everyone loves them..so delicious…. Yummmmm
Will be making these tonight,looking forward to some delicious comfort food,thanks Chelsea.
I made these for dinner tonight, absolutely delicious – huge hit with the hubby and even my fussy one year old! Thanks for sharing Chelsea :)
Going to make these tonight,perfect weather for delicious comfort food.Thanks again Chelsea.
Chelsea, you’ve done it again! These look so yummy. I’m really looking forward to trying these A.S.A.P.