Swedish Meatballs

For this traditional dish, I like to use pork because it has lots of flavour. But pork can be fatty, so you might like to try chicken instead.


  • 1 medium onion
  • 1 small clove garlic
  • 3 tsp sunflower oil
  • 1 apple
  • 4 slices bread (crusts removed)
  • 4 tblsp grated parmesan cheese
  • 1 egg yolk
  • 225 g minced pork (or chicken)
  • 1 tsp chopped parsley
  • 2 tsp worcestershire sauce
  • 1 tblsp honey
  • 1 tblsp tomato puree
  • ¼ tsp grated nutmeg
  • salt and pepper
  • flour for dusting
  • 30 g butter
  • for the sauce:
  • 30 g flour
  • 400 ml chicken stock
  • 100 ml double cream
  • 2 tsp soy sauce
  • 1 tsp worcestershire sauce


  1. Chop the onion finely and crush the garlic. Heat the oil and sauté the onion until it’s soft. Add the garlic and sauté for another minute. Cool slightly.
  2. Peel the apple and grate the flesh (not the core) into a large mixing bowl. Be careful not to grate your fingers too!
  3. Tear the bread into small pieces (or use breadcrumbs) and add it to the bowl. Leave the bread and the apple to stand for 5 minutes.
  4. Now add the parmesan, egg yolk, minced pork or chicken, sautéed onion and garlic, parsley, Worcestershire sauce, tomato puree, honey and nutmeg.
  5. Season with a little salt and pepper, then use your hands to mix everything together thoroughly.
  6. Scoop up the meat mixture with a teaspoon and roll it into meatballs. Dust them with flour.
  7. Heat the remaining oil in a non-stick frying pan and brown the meatballs in batches for 2 to 3 minutes, turning regularly. Drain them on kitchen paper.
  8. For the sauce, melt the butter and stir in the flour. Remove from the heat and whisk in the stock, a little at a time. Then add the cream, soy sauce and Worcestershire sauce. Return to the heat and bring to the boil, stirring constantly. Add the meatballs.
  9. Serve with green vegetables such as French beans or broccoli plus plain boiled rice or noodles.


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