Swedish meatballs with Vodka Dill sauce- I found this recipe in real living magazine. It worked really well. I served it with Kipfler potatoes and Swedish hard bread.


  • 2 cups of fresh white bread crumbs

  • 3/4 cup of pouring cream

  • 350g beef mince

  • 350g pork mince

  • 1 large egg

  • 1 brown onion chopped very finely

  • 1/4 tsp freshly grated nutmeg

  • pinch of ground allspice

  • 1tsp sea salt

  • 1/4 tsp white pepper 2 tbsp butter

  • 1tbsp oil

  • 1tbsp plain flour

  • 435ml beef stock, heated

  • 1 1/2 tbsp chopped dill, plus extra to serve

  • 4 tbsp vodka

  • Ligonberry preserve to serve


  • 1.

    Combine breadcrumbs and 1/2 cup cream in a bowl and leave to sit until breadcrumbs have soaked up all the liquid.

  • 2.

    Add beef & pork mince, egg, onion, nutmeg, allspice, salt, and white pepper and combine well.

  • 3.

    Roll mixture into 3cm balls in a single layer on a tray. Cover and refrigerate for at least an hour.

  • 4.

    Heat 1tbsp butter with oil in a large pan over a medium to high heat . Cook meatballs in small batches for 5 minutes each or until browned all over. Remove and set aside.

  • 5.

    Add remaining butter and flour to the pan and stir. Gradually whisk in hot stock and remaining cream, scraping up any cooked up bits.

  • 6.

    Add dill and vodka and bring to the boil whisking continuously until smooth and thickened slightly.

  • 7.

    Return meatballs to the pan and cook for ten minutes.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 76kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 4g
  • Sugar 0g
  • Sodium 90mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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