Our Swedish style meatballs are so easy to make and taste just delicious. Swedish meatballs are famous the world over, and for good reason. They’re tasty and so easy to make. Do yourself a favour and try this version, and please let us know what you think in the comment section below. Any Swedes out there who have a really traditional recipe you’d like to share, Yes please!

Swedish style meatballs

• 500g Ritchies pork mince
• 1 small onion, very finely diced or grated
• 3 tablespoons finely chopped fresh dill
• 1 teaspoon sea salt
• 2 teaspoons freshly ground black pepper
• 25g butter
• 1 tablespoon olive oil

for the sour cream sauce

• 1 cup low salt beef stock
• 1 cup sour cream
• 2 teaspoons Dijon mustard
• 2 tablespoons cranberry sauce

to serve

• 300g of spaghetti or your favourite pasta cooked ‘al dente’.
• A few dill fronds
• Extra cranberry sauce

Swedish style meatballs method

In a large bowl add the pork mince, chopped dill, finely diced or grated onion and salt and pepper. Using your clean hands, mix and squeeze the pork mince and other ingredients for about 2 to 3minutes until really well combined and slightly sticky. This will ensure your meatballs will hold together while you’re cooking them. Roll and shape into small balls about 3.5 cm across.

In a large frying or sauté pan on a medium heat add the butter, olive oil, and pork meat balls. Fry gently rolling the balls in the pan until lightly browned and cooked through (about 10 minutes).

Remove the meat balls from the pan, cover and keep warm while you make the gravy.

On a medium heat pour the beef stock into the pan with any meat juices and use a wooden spoon to scrape up any flavor filled brown bits on the pan. Whisk in the mustard and sour cream. If the sauce looks like separating, whisk harder. Bring to a fast simmer and reduce until the sauce thickly coats the back of the wooden spoon. Turn the heat to low, Stir in the cranberry sauce until it has melted into the sauce. Season to taste.

Return the meat balls to the pan stir to coat in the cranberry sour cream sauce. Serve hot, spooned over hot pasta scattered with a few extra dill fronds with some extra cranberry sauce and a salad on the side.

Serves 4. Preparation time 20 minutes. Cooking time 25 minutes.