Swedish Beef Meatballs

  • 27 Nov - 03 Dec, 2021
  • Mag The Weekly
  • Cookery


· 2 teaspoons olive oil

· 12 beef meatballs

· 15 g butter

· 1 tablespoon plain flour

· ½ teaspoon allspice powder

· 1 cup chicken stock

· 5 tablespoons single cream

· A squeeze of lemon juice

· Worcestershire sauce

· Salt and black pepper

· Handful of chopped dill

· Mashed potatoes to serve


Heat two teaspoons olive oil in a frying pan over a medium-high heat, brown the meatballs all over. Remove 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 ½ teaspoon allspice powder, and then cook until smelling toasty. Gradually add the chicken stock and single cream, whisking all the time, until smooth. Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until cooked through. Season it with a squeeze of lemon juice, a splash of worcestershire sauce and a pinch of salt and ground black pepper. Sprinkle with a handful of chopped fresh dill and serve with mashed potatoes and cranberry sauce.