Scandi-style meatballs with gravy

Contains pork – recipe is for non-Muslims only

Serve meatballs Scandi-style with creamy gravy and sweet jam. Lingonberry jam can be hard to come by so we’ve made cranberry sauce here instead

  • Prep:20 mins
    Cook:25 mins
    plus at least 30 mins chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 524
  • fat 24g
  • saturates 11g
  • carbs 39g
  • sugars 0g
  • fibre 3g
  • protein 36g
  • salt 2.2g


  • 75g breadcrumbs
  • 50ml milk
  • 300g beef mince, at least 12% fat
  • 300g pork mince, at least 5% fat
  • 1⁄2 tsp ground allspice
  • 1⁄2 tsp white pepper
  • 1 tbsp plain flour
  • 1 tsp Worcestershire sauce
  • drizzle of vegetable oil
  • small handful of dill, leaves picked
  • mashed potato or chips, to serve (optional)
  • 150g fresh or frozen cranberries
  • 75g caster sugar
  • 20g butter
  • 1 heaped tbsp plain flour
  • 400ml good-quality beef stock
  • 50ml single cream
  • splash of Worcestershire sauce


  1. Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.

  2. Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.

  3. Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.

  4. Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.

  5. Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.

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