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Swedish meatballs

Name: Swedish meatballs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Scandinavian recipes
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

Published: 6 Feb 20
Updated: 23 Apr 24

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?

Easy
January 2020

Test kitchen approved

Serves 4
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

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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

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Method

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.
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
Gradually add 200ml chicken stock and 175ml single cream, whisking all the time, until smooth.

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.
Sprinkle with a small handful of chopped fresh dill and serve with mashed potato and a dollop of lingonberry or cranberry sauce.

Recipe from January 2020 Issue

Nutrition

Nutrition: per serving

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

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Published: 6 Feb 20
Updated: 23 Apr 24

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Judith Zerdin says:

12th Mar 2021 at 5:57 pm

Delicious. Used half-fat creme fraiche instead of the cream and also doubled the amount of water/stock.

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