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Swedish-inspired meatballs

Serves   4
Prep time: 20 mins
Cooking time: 25 mins

Swedish meatballs are world-famous, for good reason! They are succulent, full of flavour and swim in a creamy gravy sauce that will have you licking your plate. We love to serve these with a spoonful of cranberry sauce, a sprinkle of fresh herbs and creamy mashed potatoes to soak up all the saucy goodness.

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Swedish meatballs

Ingredients

Method

Ingredients

  • ½ cup white breadcrumbs
  • ¼ cup milk
  • 1 egg
  • 1 tsp allspice (or equal ¼ tsp cinnamon, nutmeg, cloves, and pepper)
  • 500g pork or beef mince 
  • 300ml beef or vegetable stock
  • 300ml cream

Method

  1. In a large bowl, combine the breadcrumbs, milk, egg, all spice and salt and pepper. Set aside for 10 minutes to allow the milk to soak into the breadcrumbs.
  2. After 10 minutes, add the pork or beef mince and mix well to combine, then roll into 12 even sized balls.
  3. Place a large non-stick frying pan over medium-high heat with a drizzle of olive oil. Cook the meatballs for a couple of minutes on each side or until golden in colour, then remove from the pan. 
  4. Add a knob of butter to the same pan. Once melted, stir through two tablespoons of flour and allow to thicken. Slowly stir in the stock and cream then bring to a simmer, stirring occasionally until the sauce has thickened. Season to taste with salt and pepper.
  5. Add the meatballs back to the pan, then simmer for a further 2-3 minutes and serve while hot.
Master chef-inspired tip

Turn these into a delightful canape to impress your next dinner party guests. Roll the meatball mixture into 20 balls, then cook as per recipe instructions. Once cooked, serve in individual Chinese-style spoons or small ramekins, spoon over the sauce and top each meatball with a toothpick or small skewer for easy eating. Team this flavour-packed party snack with a dollop of cranberry sauce and a sprinkle of fresh chopped herbs to really bring them to life.

 


Orchard Thieves Rosé Cider

The distinctive wine-like flavour of rhubarb and raspberry works so well with the luscious creaminess of the sauce.

Find out more