Swedish Meatballs

The easiest way to make a family favourite, with a time-saving shortcut to help you get dinner cooked fuss-free and fast
By Annette Forrest
Photography Louise Lister • Styling Annette Forrest • Photo Chef Lara Reynolds
Swedish Meatballs

Swedish Meatballs

0 from 0 votes


– 6






  • 1 Tbsp 1 extra virgin olive oil

  • 2 2 x 420g packets readymade beef or pork and beef meatballs

  • 50 g 50 butter

  • 2 Tbsp 2 plain flour

  • cups chicken stock

  • ½ ½ cup thickened cream

  • 1 tsp 1 Dijon mustard

  • Pinch ground nutmeg and/or allspice

  • Salt and ground black pepper, to season

  • 1 Tbsp 1 chopped dill


  • Heat oil in a large deep non-stick frying pan over medium-high heat. Add meatballs, and cook, turning occasionally, for 5 minutes until evenly browned. Transfer to a plate. Remove pan from heat.
  • Wipe the pan clean with paper towel. Add butter and cook until just sizzling over a medium heat. Stir in flour and cook, stirring constantly, for 1-2 minutes until pale golden.
  • Gradually whisk in stock until smooth. Add meatballs. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until meatballs are just cooked through.
  • Stir through cream, mustard and nutmeg and/or allspice. Cook for 2-3 minutes until hot. Season. Scatter with chopped dill. Serve with pappardelle pasta or mashed potatoes.

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Market tips...

Swedish meatballs

These meatballs typically consist of an even mix of minced pork and beef. However, a plain beef meatball is a worthy substitute. A subtle hint of allspice and/or nutmeg is a must, to give the dish its signature flavour.

Tips to remember

To ensure a smooth sauce, it’s important to add stock about ¼ cup at a time, only adding in more once the previous amount has been incorporated.

Make it healthier

You can substitute low-fat Greek yoghurt for the cream.

Serve with

Pappardelle pasta or mashed potatoes

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