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Creamy Pork and Dill Meatballs

Swedish Meatballs

I haven't called these Köttbullar (or Swedish meatballs) because I'm sure they're far from authentic. They are REALLY tasty though, which I hope makes up for their lack of authenticity.

Lowen, Rory and even 10 month old Heidi gobbled these down and seemed to really enjoy them, apart from the extra dill I'd scattered on top (oh well...one day they'll appreciate it). The meatballs are quite a lot lighter than my usual beef ones but if you wanted something a bit more 'meaty' replace half the pork mince with beef mince. The kids also seemed to prefer the gravy 'sauce' to my usual tomato based one. So it was a definite thumbs up from them.

If you've come to this page trying to find out how to make the famous Swedish Furniture Store's meatballs, my nearest branch is in Bristol over 2 hours away so I've never had the pleasure! If you do make them, let me know how they compare in the comments section below.

Creamy Pork and Dill Meatballs

CREAMY PORK AND DILL MEATBALLS

| Serves: 5 | Prep Time: 10 minutes plus 30 minutes chilling | Cook Time: 20 Minutes | Total Time: 1 Hour |


INGREDIENTS:


  • 500g Pork Mince
  • 85g Breadcrumbs
  • 1 Egg
  • 1 TBSP Dill, chopped
  • 1 Small Onion, chopped finely
  • Salt and Pepper
  • 1 TBSP Butter
  • 2 TBSP Plain Flour
  • 400ml Hot Beef Stock
  • 2 TBSP Creme Fraiche

INSTRUCTIONS:


  • Step 1: Make the meatballs by combing the pork mince, breadcrumbs, egg, dill, onion, salt and pepper in a large bowl. Roll into 25 meatballs and pop them on a tray in the fridge for 30 minutes to set (or make them the night before and leave them in the fridge overnight).
  • Step 2: Preheat the oven to 180C/ 160C Fan.
  • Step 3: In a large casserole heat a glug of oil and fry the meatballs in batches until just brown. Transfer the browned meatballs to an ovenproof tray and pop in the oven to continue cooking whilst you make the sauce.
  • Step 4: Melt the butter in the casserole you browned the meatballs then stir in the flour. Cook for 2 minutes before whisking in the hot beef stock. Bring to the boil and let it thicken. To finish the sauce whisk in the creme fraiche then pop the meatballs back in the casserole and spoon the sauce carefully over each one. 
  • Step 5: Serve with rice or mash.

| Author: Beth Sachs | Date: 15th January 2016 |


Comments

  1. Oooh I've been looking to use more dill in my cooking! The nonspecific Swedish furniture maker's meatballs are made good by having a gravy instead of tomato sauce,so these sound a treat!

    ReplyDelete
  2. These sound great! I have very strange kids who think dill is wonderful, so I think they might like these :-)

    ReplyDelete

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