Swedish meatballs with dill potatoes
- 2 shallots, very finely chopped
- 500g pork mince
- 1 egg, lightly beaten
- 1 tbsp dill, chopped
- chat potatoes
- extra butter and dill, to serve with potatoes
- 1 tbsp olive oil
- 20g unsalted butter
- 1 tbsp plain flour
- 3/4 cup boiling water
- 1/3 cup sour cream
- 2 tbsp cranberry sauce
- juice of one lemon
To make the meatballs, combine the shallots, pork, egg and dill together in a large bowl. Season well and form into small, golf-ball-sized meatballs. Set aside in the fridge for at least half an hour.
Bring a saucepan of cold water to the boil and add the baby potatoes, cook until tender. Drain and toss with the extra butter (I used 20g for 6 potatoes), dill and lemon zest.
Meanwhile, cook the meatballs in a saucepan with a little olive oil. Turn regularly until cooked through, about 10 minutes. Set aside on a warm plate while you make the sauce.
Pour off excess oil and add the butter. Melt this then whisk in the flour. Keep whisking for about five minutes then add the boiling water. Whisk for a few more minutes or until the sauce has thickened. Mix in the sour cream, cranberry sauce and lemon and whisk again until the sauce is nice and smooth.
Serve the meatballs with the sauce and potatoes.
- It is much easier to roll meatballs if your hands are wet.
- You could make these meatballs and freeze them for later. This is a great way to stock your freezer so you have less work to do the next time you want Swedish meatballs.
- If you don’t have time to make the sauce (though it only takes five minutes), just plop a little bowl of sour cream and another of cranberry sauce on the table.
- This dish is also great with steamed green beans.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
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