Swedish Style Meatballs

Traditional Style ButterCream
an image of Swedish Style Meatballs

Recipe Information



30 min

prep time:

15 min

cook time:

an image of easy




  • 30ml First Choice olive oil for frying
  • 200g mushrooms, sliced
  • 2 shallots, chopped and fried in a little olive oil (or small onions)
  • 500g lean beef mince
  • 60ml breadcrumbs, soaked in 40ml cold water
  • 1 egg
  • 15ml chopped parsley
  • 15ml fresh oregano, chopped
  • 20ml Dijon mustard or wholegrain mustard (or use 10ml of each)
  • 5ml paprika
  • 5ml lemon zest
  • 5ml salt and freshly ground black pepper
  • 1ml ground nutmeg or to taste
  • 30ml First Choice butter
  • 20ml flour
  • 300ml chicken stock
  • 10ml wholegrain mustard
  • 25ml Worcestershire sauce
  • Zest of 1 lemon
  • 15ml lemon juice
  • 200ml First Choice cream
  • Chopped parsley for serving

Preparation method:

  1. Sauté the shallot until soft, season and remove from frying pan, set aside.
  2. Cook the mushrooms on high heat until all the liquid has evaporated. Season and set aside.
  3. TO MAKE THE MEATBALLS: Combine the mince, cooked onion, soaked breadcrumbs, egg, chopped parsley, oregano, paprika, mustard, nutmeg, lemon zest and the salt and pepper. Mix well together.
  4. Roll into small meatballs – make about 20 – 25.
  5. Heat the olive oil in the frying pan and cook the meatballs until browned on both sides. Remove and set aside.
  6. Add the butter to the same frying pan and heat. Add the flour and cook for 1 minute. Add the chicken stock and stir all the time until it starts to boil.
  7. Add the Worcestershire sauce, the mustard, lemon zest and lemon juice. Stir in the cream and bring slowly to the boil.
  8. Return the meatballs and the mushrooms to the pan and coat in the creamy sauce. Simmer for ±3 mins until the meatballs are cooked through and the sauce is thickened.
  9. Sprinkle over some chopped parsley.
  10. Serve with mashed potatoes or pasta.