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Classic Swedish meatballs

Contains pork – recipe is for non-Muslims only
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 301
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 2
  • Protein 26
  • Fat 13
  • Fibre 1
  • Salt 1.73

Nutrition per serving

  • Calories 301
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 2
  • Protein 26
  • Fat 13
  • Fibre 1
  • Salt 1.73

Ingredients

  • 400g lean pork mince
  • 1 egg, beaten
  • 1 small onion, finely chopped or grated
  • 85g fresh white breadcrumbs
  • 1 tbsp finely chopped dill, plus extra to serve
  • 1 tbsp each olive oil and butter
  • 2 tbsp plain flour
  • 400ml hot beef stock (from a cube is fine)

Tip

Dill & pea rice
Gently fry 1 finely chopped onion in a little butter. Stir through 200g long-grain rice, then pour in 400ml hot vegetable stock. Bring to the boil, then cover and simmer for 15 mins. Add 100g peas to the pan and cook for 5 mins more until the rice is tender. Stir through a handful of dill to serve.

Lemon & dill salmon
Mix together the zest 1 lemon with 1 tbsp chopped dill and 2 tbsp olive oil. Drizzle over 4 salmon fillets, season well, then bake at 200C/fan 180C/gas 6 for 10-15 mins until the fish flakes easily.

Use up leftover dill - Warm potato salad
Cook 750g halved new potatoes for 10-15 mins in boiling water just until soft. Drain and leave to cool a little. Mix together 100ml soured cream with 1 tbsp finely chopped dill and 2 chopped spring onions. Toss through the warm potatoes and serve.

Method

  1. In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.

  2. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

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