Swedish meatballs recipe
Make your own Swedish meatballs with this tasty take on the Scandi classic. In this version, fresh dill, nutmeg and apple are included, for extra freshness and sweetness. The moreish sauce is made using beef stock and soured cream. Enjoy with mash and greens.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 420 calories / serving
Ingredients
- 500g lean pork mince
- 3tbsp chopped fresh dill
- 75g white breadcrumbs
- 1/2tsp freshly grated nutmeg
- salt
- freshly ground black pepper
- 1 eating apple, cored
- 2tbsp sunflower oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 150ml beef stock
- 150ml soured cream
- redcurrant or cranberry sauce to serve
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Shop ingredientsEach serving contains
- Energy
- 1750kJ 420.0kcal
- Fat
- 26g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 20.5gProtein 28.0gFibre 1.7g
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- Place the mince in a medium bowl, add the dill, breadcrumbs, nutmeg and a generous amount of freshly ground salt and pepper. Coarsely grate the apple and add to the mince. Mix well. Divide the mixture into 24 then use wet hands to roll each into a neat ball. Set aside.
- For the sauce, heat half the oil in a frying pan, add the onion and sautée for 5 mins until soft. Add the garlic and cook for a further 1 minute. Transfer to a plate. Add remaining oil to the frying pan, add the meatballs and cook, turning until golden all over. Return the onion and garlic to the pan, then add the stock and simmer for 5 mins. Add the cream and cook, stirring to make a smooth slightly thickened sauce. Serve with the redcurrant sauce. Tastes great served with mashed potatoes and green vegetables.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
