Creamy Swedish Meatballs
This recipe offers a lighter version of traditional Swedish meatballs, perfect for those mindful of fat content. Combining minced pork with onion, egg yolk and fresh dill, the mixture is shaped into balls and fried until golden. A simple sauce of soured cream and more dill finishes the dish, creating a creamy and flavourful main. It's an ideal choice for a quick dinner, supper, or buffet offering, ready in just 20 minutes.
Ingredients
- 1 onion finely chopped
- 450g minced pork (or lamb)
- 1 egg yolk
- 3 sprigs dill finely chopped
- 1 tbsp vegetable oil
- 3-4 tbsp soured cream
Method
- Combine the chopped onion, minced pork, egg yolk and half of the chopped dill in a mixing bowl. With damp hands, form the mixture into 12 balls, each roughly the size of a golf ball.
- Warm the vegetable oil in a large frying pan. Add the meatballs and cook, turning frequently, for about 12-15 mins until they are golden brown on all sides. Stir the soured cream with the rest of the dill, then dollop this mixture over the cooked meatballs. Serve alongside mashed potato or tagliatelle.
Nutrition (per serving)
Calories236 kcal
Fat12 g
Saturates4 g
Carbs3 g
Sugars2 g
Protein29 g
Sodium84 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinescandinavian
