Super-versatile meatballs

Contains pork – recipe is for non-Muslims only

Serve these meatballs Swedish-style with potatoes and lingonberry jam. You can also pack them in a wide-necked thermos with pasta for kids to take to school

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 314
  • fat 13g
  • saturates 4g
  • carbs 16g
  • sugars 2g
  • fibre 2g
  • protein 31g
  • salt 0.8g


  • ½ medium onion, roughly chopped
  • 85g fresh white breadcrumbs
  • 1 tbsp chopped parsley
  • 200g lean pork mince
  • 200g turkey mince
  • grating of nutmeg
  • 1 tbsp plain flourplus more for dusting
  • rapeseed oilfor frying
  • 1 tbsp butter
  • 400ml hot beef stock
  • 2 tbsp single cream


Make it in a slow cooker

You can use a slow cooker for this, making up the whole recipe then leaving it to cook through on Low for 6 hours.


  1. Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.

  2. Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.

  3. Melt the butter in the pan, 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 cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.

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