Swedish Meatball recipe
You don't have to visit Ikea for the perfect Swedish meatballs! Easy to make at home and a million times tastier – the perfect family meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 servings
For the meatballs
- 500 g | 1.1lb lean ground beef (mince)
- 500 g | 1.1lb lean ground pork (mince)
- 2 slices wholemeal bread
- 5 tbsp milk or single cream
- 1 tbsp honey mustard (sweet Swedish mustard)
- 2 eggs
- 2 tsp onion powder (or granules)
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp ground allspice
- 1/4 tsp ground cardamom or grated nutmeg
- 1 tbsp chopped fresh dill (optional)
- 1 tbsp chopped fresh parsley
- 1 tbsp butter, to fry
- 1 tbsp vegetable oil, to fry
For the sauce
- 3 tbsp butter
- 3 tbsp plain flour
- 500 ml | 2 cups hot beef broth (from a stock cube)
- 250 ml | 1 cup single (pouring) cream or a mix of single cream and sour cream
- 1 tsp Worcestershire sauce (or soy sauce)
- 1 tsp apple cider vinegar (optional)
- 1 tsp soft brown sugar or lingonberry jam (optional)
- 1 tbsp chopped fresh parsley to serve
- 1 tbsp chopped fresh dill to serve (optional)
- salt and freshly ground pepper to season
Prepare the meatballs
Whizz the bread in a food processor until you have fine breadcrumbs.
Put the cream (or milk), mustard, seasoning, spices, onion powder and herbs in a bowl. Add the breadcrumbs and stir to combine. Mix in the eggs and leave for 10 minutes.
Add the pork and beef mince and mix well until thoroughly combined.
Roll the meatballs with slightly damp hands – they should be about the size of a walnut. You will have about 50 meatballs.
Heat butter and oil in a large frying pan over medium-low heat. Fry the meatballs, in batches, for about 10 minutes or until firm and golden and no pink remains inside.
Prepare the Swedish meatball sauce
Heat 3 tablespoons of butter in a frying pan or a saucepan until foamy.
Add the flour and mix to create a paste. Gradually stir in the beef stock, whisking continuously until the sauce thickens.
Stir in the Worcestershire sauce, sugar and cider (if using) and cook for two minutes. Taste and make any adjustments if needed.
Add the meatballs and simmer gently until they are coated in the gravy (alternatively you can serve the gravy on the side). Sprinkle with the herbs.
Serve your meatballs with mashed or boiled potatoes with lingonberry jam.
Swedish meatballs tips and tricks
Slimming world Swedish meatballs
- Place the mince in the palm of your hand and use your other hand to roll into a small ball. Place the rolled meatballs in the fridge for half an hour to help them keep their shape.
- Make sure you fry the meatballs in batches, allowing room in the frying pan so that they colour well. Use tongs to turn them over at first, until they have firmed up sufficiently.
- To keep the meatballs warm: preheat the oven to 150°C (300°F) and place the cooked meatballs in a baking dish, cover with foil and place in the oven while you prepare the sauce.
The meatballs themselves are syn-free if you use milk instead of cream, wholemeal breadcrumbs and cooking spray such as Fry Light to fry them.
To make a syn-free Swedish meatball sauce: heat 500ml (2 cups) of beef stock in a pan and 1 tbsp cornflour diluted in 1 tbsp cold water. Simmer until slightly thickened and stir in 8 tbsp fat free creme fraiche (or fromage frais), 1 tsp Worchestershire sauce and 1 tsp soy sauce. Serve the meatballs over pasta or boiled potatoes with the sauce spooned over.
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator. Nutritional information is always approximate, and will depend on the ingredients you choose, serving sizes etc.
Calories: 467kcal | Carbohydrates: 8g | Protein: 28g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 175mg | Sodium: 607mg | Potassium: 607mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.7mg | Calcium: 65mg | Iron: 2.6mg