Swedish meatballs

Swedish meatballs
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, simmering time 10-12 min

For a speedy midweek meal with a difference, why not try our Swedish meatballs in a creamy sauce? The recipe only take 20 minutes to make, perfect for when time is of the essence.

Or how about our bubbling Italian baked meatballs with orzo?

Nutrition: For 4

Calories
358kcals
Fat
25.4g (13.6g saturated)
Protein
21.2g
Carbohydrates
10.5g (2g sugars)
Fibre
1.2g
Salt
2g
Calories
358kcals
Fat
25.4g (13.6g saturated)
Protein
21.2g
Carbohydrates
10.5g (2g sugars)
Fibre
1.2g
Salt
2g

Ingredients

  • 2 tsp olive oil
  • 12 British organic beef meatballs
  • 15g butter
  • 1 tbsp plain flour
  • ½ tsp allspice
  • 200ml chicken stock
  • 175ml single cream
  • A squeeze of lemon juice
  • A splash of Worcestershire sauce
  • A pinch of salt and ground black pepper
  • A small handful of chopped fresh dill
  • Mashed potato and a dollop of lingonberry or cranberry sauce to serve

Method

  1. Heat 2 tsp olive oil in a heavy-based frying pan (with a lid) over a medium-high heat, then brown 12 meatballs all over. Remove with a slotted spoon and set aside.
  2. Turn down the heat to low-medium, add 15g butter to the pan and whisk until melted. Whisk in 1 tbsp plain flour and ½ tsp allspice, then cook until smelling toasty
  3. Gradually add 200ml chicken stock and 175ml single cream, whisking all the time, until smooth.
  4. Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until cooked through. Season with a squeeze of lemon juice,
    a splash of Worcestershire sauce and a pinch of salt and ground black pepper.
  5. Sprinkle with a small handful of chopped fresh dill and serve with mashed potato and a dollop of lingonberry or cranberry sauce.

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