Swedish Meatballs

Serves 2-4
Time 45 minutes


500g beef mince
1-2 tbsp oregano
1-2 tbsp thyme
2 tbsp Dijon mustard
1 onion, chopped and browned
½ clove garlic, grated
White pepper
1-2 tbsp Worcestershire sauce
1 tsp Tabasco
1 egg
½ cup breadcrumbs
½ cup plain flour for rolling balls
½ cup olive oil, for frying the balls

3 tbsp butter
2-3 tbsp plain flour
¼ cup white wine
2 cups chicken stock
1 ½ cup milk
½ cup cream
¼ cup dill, chopped


In a mixing bowl, combine the cooked onion in with the mince, the herbs, mustard, garlic, salt and white pepper, Tabasco, egg, breadcrumbs and Worcestershire sauce. Roll them into bite size balls and roll in the flour.

Heat the olive oil in a pan and cook all of the balls in batches, so they are browned around the outside, but not cooked all the way through. Set aside in another bowl or plate, and reserve the pan juices in the pan.

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. Turn the heat up high and add wine. Gradually pour in chicken stock and stir as the sauce thickens. You may need to whisk this to make sure it stays smooth and free of lumps. Stir in the milk and then return the meatballs to this pan. Simmer the meatballs in the sauce and bring to the boil so that the meatballs cook all the way through and absorb some of the sauce. Finish off with the cream before taking the pan off the heat and stirring through the dill.

Serve with seasoned mashed potato and extra cream, if desired.