Swedish Meatballs Recipe


  • 250g beef mince
  • 150g pork mince
  • 2 tbsp fresh white breadcrumbs
  • 1 small onion, peeled and finely chopped
  • 1 large egg, lightly beaten
  • Sea salt and freshly ground black pepper
  • 30g butter, plus some extra
  • 1 tbsp plain flour
  • 200ml milk
  • 750g baby potatoes
  • A few fresh dill sprigs, roughly chopped
  • Lingonberry sylt, to serve (available in good Swedish food stores or try Ikea)


  1. Combine the minced beef and pork in a bowl with the breadcrumbs, onion and egg. Season with a generous pinch of salt and black pepper and form into 24 bite-sized meatballs.
  2. Melt the butter in a large frying pan until foaming and fry the meatballs for 10–12 minutes, making sure to turn half way through the cooking time. Remove the meatballs from the pan, place on a plate, cover and set aside.
  3. Add the flour to the hot butter and crusty bits still in the pan and whisk to combine. Still whisking, add the milk, a little at a time, until it is all combined. Simmer for 2–3 minutes until the sauce has thickened then season with sea salt and black pepper.
  4. Meanwhile, place the potatoes in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 10–15 minutes or until tender when pierced with a fork. Drain the potatoes, return them to the pan and toss with a good knob of butter and the chopped dill.
  5. Serve the meatballs with the sauce, a few dill spring potatoes and a hearty dollop of ruby-red lingonberry sylt.

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