Swedish Meatballs
Swedish Meatballs
Enjoy this simply delicious Swedish-inspired meatball recipe by Adrian Richardson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Cooking Time 45 minutes
  • Yield 20 servings
  • 500 grams beef mince
  • 1-2 Oregano
  • 1-2 Thyme
  • 2 tablespoons Dijon Mustard
  • 1 Onion, chopped and browned
  • ½ clove garlic, grated
  • White pepper
  • 1-2 tablespoon worcestershire sauce
  • 1 teaspoon tabasco sauce
  • 1 egg
  • ½ cup panko bread crumbs
  • Salt
  • ½ cup plain flour for rolling balls
  • ½ cup olive oil, for frying the balls
  • Sauce:
  • 3-4 tablespoon butter
  • 2-3 tablespoon plain flour
  • ¼ cup white wine
  • 2 cups chicken stock
  • 1½ cup milk
  • ½ cup cream
  • ¼ cup dill, chopped
  1. In a mixing bowl, combine the cooked onion in with the mince, the herbs, mustard, garlic, salt and white pepper, tabasco sauce, egg, bread crumbs and Worcestershire sauce. Roll them into bite size balls.
  2. Using a hot pan cook all of the balls in batches, so they are browned around the outside, but not cooked all the way through. And set aside in another bowl or plate.
  3. In the same saucepan, melt the butter and stir in with the sediment of the meatballs. Stir in the flour and brown it off slightly. Add wine and chicken stock and stir. You may need to whisk this to make sure it stays smooth and free of lumps. Finish it off with some milk and a little cream. Take the pan off the heat and stir through a few sprigs of dill.
  4. Serve with seasoned mashed potato and extra cream.

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