Swedish Meatballs

  • 20 Feb - 26 Feb, 2021
  • Mag The Weekly
  • Cookery


· 2 teaspoons olive oil

· 12 beef meatballs

· 15 g butter

· 1 tablespoon flour

· ½ teaspoon allspice

· 200 ml chicken stock

· 175 ml single cream

· Half lemon juice

· A splash of worcestershire sauce

· Salt and black pepper to taste

· Handful of fresh dill

· Mashed potatoes


Heat two teaspoons olive oil in a frying pan over a medium-high heat, then brown 12 meatballs all over. Remove with a slotted spoon and set aside. Turn down the heat to low-medium, add butter to the pan and whisk until melted. Whisk in one tablespoon plain flour and allspice powder, and then cook until smelling toasty. Gradually add the chicken stock and cream, whisking all the time, until smooth. Return the meatballs to the pan, cover and simmer gently until cooked through. Season with lemon juice, worcestershire sauce and a pinch of salt and ground black pepper. Sprinkle with a handful of chopped fresh dill and serve with mashed potatoes.