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Swedish meatballs

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 onion, finely chopped
  • 500g pork mince
  • 1 egg yolk
  • 1 tablespoon chopped dill, plus extra to garnish
  • 4 tablespoons lingonberry sauce (see note), plus extra to serve
  • 1 tablespoon olive oil
  • 20g unsalted butter
  • 1 tablespoon plain flour
  • 3/4 cup (185ml) Massel chicken style liquid stock
  • 4 tablespoons (1/3 cup) light sour cream
  • Baby potatoes, to serve
  • Green beans, to serve


  • 1
    Combine the onion, pork mince, egg yolk, dill and 2 tablespoons of the berry sauce in a bowl, season with salt and pepper and mix well. Using damp hands, form into about 20 walnut-sized balls. Chill for 30 minutes if you have time (this will help the balls hold together).
  • 2
    Heat oil in a large frypan over medium heat. In 2 batches if necessary, cook the meatballs, turning frequently, for 10 minutes or until lightly browned all over and almost cooked through. Remove meatballs and set aside.
  • 3
    Drain excess oil from pan. Add the butter, swirling to melt, then flour. Stir for 1 minute, then add stock and simmer for 2-3 minutes until thick. Stir in the cream and remaining berry sauce. Return meatballs to the pan, season, then simmer for 1-2 minutes until heated through. Serve with potatoes, beans and extra berry sauce, garnished with dill.

Source: taste.com.au


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