This delicious Mary Berry’s Swedish Meatballs recipe is a quick and easy meal perfect for busy weeknights. Made with simple ingredients like minced pork and fresh herbs, these creamy meatballs are served in a rich sauce, bringing comfort to your table. Enjoy them with mashed potatoes or noodles for a truly satisfying dish!
This Swedish Meatballs Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed:
- For the Meatballs
- 500g (1 lb 2 oz) minced pork
- 1 small onion, finely chopped
- 1 tbsp thyme leaves, finely chopped
- Finely grated zest of ½ lemon
- 6 cream crackers, very finely crushed
- Plain flour, for coating
- Olive oil, for frying
- Salt and freshly ground black pepper
- For the Sauce
- A knob of butter
- 1 small onion, finely chopped
- 1 dessert apple, finely diced
- 2 tbsp brandy
- 300ml chicken stock
- 175ml double cream
- A squeeze of lemon juice to taste
- 2 tsp chopped thyme
How To Cook Swedish Meatballs:
- Prepare the Meatball Mixture: Measure all the meatball ingredients (except flour and oil) into a food processor, season with salt and pepper, and blend until finely chopped but not smooth.
- Shape the Meatballs: Wet your hands to stop the mixture from sticking, then shape it into 30 meatballs. Roll each meatball in plain flour for a thin coating.
- Cook the Meatballs: Heat a little olive oil in a large frying pan over medium heat. Add the meatballs and fry for 8-10 minutes until cooked through and golden. Transfer them to a plate.
- Make the Sauce: In the same pan, add a knob of butter and fry the chopped onion and diced apple for 5 minutes. Add the brandy, then pour in the chicken stock and bring to a boil for about 2 minutes. Stir in the double cream, lemon juice, and thyme, then season with salt and pepper. Simmer until the sauce thickens to a coating consistency.
- Combine and Serve: Return the meatballs to the pan and heat them through in the sauce. Serve piping hot.
Recipe Tips
- Use Fresh Ingredients: Always use fresh herbs and spices. Fresh thyme and a freshly zested lemon will give your meatballs and sauce much better flavour than dried versions.
- Don’t Overmix the Meat: When combining the meatball ingredients, mix just until combined. Overmixing can make the meatballs tough instead of tender.
- Check the Seasoning: Before shaping the meatballs, taste a small bit of the mixture (raw) to check for seasoning. This way, you can adjust the salt and pepper to your liking.
- Brown the Meatballs Well: Make sure to brown the meatballs evenly in the pan. This adds extra flavour to the dish, so take your time during this step.
- Simmer the Sauce Longer: If you have time, let the sauce simmer a bit longer after adding the cream. This allows the flavours to develop and the sauce to thicken nicely.
How To Store & Reheat Leftovers
- Refrigerate: Place leftovers swedish meatballs in an airtight container and store them in the fridge. They will stay fresh for up to 3 days.
- Freeze: Transfer leftovers swedish meatballs to a freezer-safe container or bag. Label with the date and freeze for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight before reheating.
- Reheating: Reheat leftovers swedish meatballs in a saucepan over low heat, stirring occasionally, or microwave in a covered dish for 2-3 minutes, stirring halfway. Add a splash of stock or cream if the sauce is too thick.
Nutrition Facts
Serving Size: 100g
- Calories: 870
- Total Fat: 46g
- Saturated Fat: 21g
- Cholesterol: 175mg
- Sodium: 3110mg
- Total Carbohydrate: 65g
- Dietary Fiber: 0g
- Protein: 47g
Try More Mary Berry Recipes:
- Mary Berry Lamb Meatballs
- Mary Berry Meatballs in Tomato And Basil Sauce
- Mary Berry Five Veg Pasta
- Mary Berry Veggie Ragu
- Mary Berry Pork Medallions
Mary Berry Swedish Meatballs
Description
This delicious Mary Berry’s Swedish Meatballs recipe is a quick and easy meal perfect for busy weeknights. Made with simple ingredients like minced pork and fresh herbs, these creamy meatballs are served in a rich sauce, bringing comfort to your table. Enjoy them with mashed potatoes or noodles for a truly satisfying dish!
Ingredients
For the Meatballs
For the Sauce
Instructions
- Prepare the Meatball Mixture: Measure all the meatball ingredients (except flour and oil) into a food processor, season with salt and pepper, and blend until finely chopped but not smooth.
- Shape the Meatballs: Wet your hands to stop the mixture from sticking, then shape it into 30 meatballs. Roll each meatball in plain flour for a thin coating.
- Cook the Meatballs: Heat a little olive oil in a large frying pan over medium heat. Add the meatballs and fry for 8-10 minutes until cooked through and golden. Transfer them to a plate.
- Make the Sauce: In the same pan, add a knob of butter and fry the chopped onion and diced apple for 5 minutes. Add the brandy, then pour in the chicken stock and bring to a boil for about 2 minutes. Stir in the double cream, lemon juice, and thyme, then season with salt and pepper. Simmer until the sauce thickens to a coating consistency.
- Combine and Serve: Return the meatballs to the pan and heat them through in the sauce. Serve piping hot.
Notes
- Use Fresh Ingredients: Always use fresh herbs and spices. Fresh thyme and a freshly zested lemon will give your meatballs and sauce much better flavour than dried versions.
- Don’t Overmix the Meat: When combining the meatball ingredients, mix just until combined. Overmixing can make the meatballs tough instead of tender.
- Check the Seasoning: Before shaping the meatballs, taste a small bit of the mixture (raw) to check for seasoning. This way, you can adjust the salt and pepper to your liking.
- Brown the Meatballs Well: Make sure to brown the meatballs evenly in the pan. This adds extra flavour to the dish, so take your time during this step.
- Simmer the Sauce Longer: If you have time, let the sauce simmer a bit longer after adding the cream. This allows the flavours to develop and the sauce to thicken nicely.
Mary Berry Swedish Meatballs