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Swedish Meatballs

What's the big idea?

Pretty self-explanatory really! Meatballs from Sweden. This may not be the recipe we've all had while shopping for furniture at a certain retail outlet, but it is authentic (and I'll try to make the "assembly instructions" foolproof!). Serve with mashed potatoes.

Shopping List

Here's the list of what you need:

  • 30g porridge oats
  • 150ml chicken stock
  • 400g beef mince
  • 250g pork mince
  • 1 teaspoon salt
  • 1 egg
  • 1 small onion, grated
  • 1 teaspoon allspice
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • 2½ tablespoons plain flour
  • 1 tablespoon unsalted butter, plus more if needed
  • 1 tablespooon olive oil
  • 1-2 tablespoons single cream
  • Dash of Worcestershire sauce
  • Chopped fresh dill

What To Do

  • In a bowl, soak the oats in the stock for a few minutes
  • Mix together the beef, pork and salt thoroughly
  • Stir the egg, onion, spices and 1½ tablespoons of flour into the oats
  • Combine this with the meat in a food processor to create a smooth mixture
  • Allow to rest in the regrigerator for 20-25 minutes
  • Preheat the oven to 140C/280F/Gas 1
  • With damp hands, shape the meat mixture into 30 meatballs, roughly 1 inch in diameter
  • Melt the butter and oil in a frying pan and cook the meatballs in batches, for 10 minutes each
  • Once cooked, keep them warm in the oven while cooking the rest
  • Once all the meatballs are in the oven, make the gravy:
    • Whisk the remaining flour into the oil left in the frying pan (if there is very little oil left, melt a tablespoon of butter in the frying pan first)
    • Add a splash of water and whisk again. Keep adding more water as you whisk to form a thick gravy
    • Stir in the cream and Worcestershire sauce
  • Stir in the meatballs, and serve, garnished with a little chopped fresh dill

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