Mary Berry Swedish Meatballs

The first time I made these Swedish meatballs, it was a Tuesday. I’d had a long day, the weather was grim, and I needed something warm, saucy, and preferably with a spoonful of cream. I’d bookmarked this recipe weeks ago and finally gave it a go—mostly because I had pork mince in the fridge and an apple that needed rescuing.

Confession: I forgot to flour the meatballs the first time and they stuck to the pan like superglue. But once I got the hang of rolling them lightly in flour, they browned beautifully and held their shape in the rich, creamy sauce. And that sauce—with brandy and apple? Absolute heaven. It’s now firmly in my “need-food-and-hugs” rotation.

Let me show you how to make them sing.

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THE SECRET BEHIND THIS BAKE

These meatballs hit that cosy sweet spot between simplicity and proper flavour:

• The cream crackers keep them tender – they soak up flavour and stop them from going rubbery.
• Apple in the sauce adds subtle sweetness and lifts the richness.
• Brandy and lemon cut through the cream and bring balance.
• Flouring the meatballs gives a gentle crust and helps them brown evenly.

Bonus? Everything happens in one pan. Big fan of that.

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INGREDIENTS + WHY THEY MATTER

FOR THE MEATBALLS

• Minced Pork (500g) – Juicy and full of flavour. Pork’s softness works better than beef here.
• Onion (1 small) – Finely chopped for even distribution.
• Thyme (1 tbsp) – Fresh thyme adds earthiness.
• Lemon Zest (½ lemon) – A whisper of brightness that makes everything pop.
• Cream Crackers (6) – Crushed super fine. Soak up juices, keep the meatballs soft.
• Plain Flour – A light coating before frying makes all the difference.
• Olive Oil – For golden, not greasy, meatballs.
• Salt + Pepper – Don’t hold back. They need it.

FOR THE SAUCE

• Butter (1 knob) – Rich base for the sauce.
• Onion (1 small) – As in the meatballs, chop it fine.
• Dessert Apple (1) – Diced small. Sweetness pairs beautifully with the pork.
• Brandy (2 tbsp) – Adds warmth and depth (skip if you must, but it’s worth it).
• Chicken Stock (300ml) – Good quality or homemade makes a difference.
• Double Cream (175ml) – Lush and essential.
• Lemon Juice (squeeze) – Brightens everything.
• Thyme (2 tsp) – More of that herby depth.

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WANT TO CHANGE IT UP? HERE’S HOW

• No pork? Try chicken mince—it’s milder, but still works.
• Dairy-free? Use coconut cream or oat cream. Skip the brandy and add mustard.
• No crackers? Use breadcrumbs—but they won’t be quite as soft.
• Want a kick? Add a pinch of nutmeg or allspice to the meat mix. Trust me.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meatballs stuck to pan	Didn’t flour or overcrowded	Lightly flour and fry in batches
Meatballs dry	Overmixed or overcooked	Pulse mixture gently, cook just until golden
Sauce too thin	Didn’t reduce enough	Simmer uncovered until thick and glossy
Too bland	Skimped on salt or lemon	Taste and adjust after cream goes in

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HOW TO MAKE MARY BERRY’S SWEDISH MEATBALLS

1. Make the Mixture
In a food processor, combine pork, onion, thyme, lemon zest, crackers, salt, and pepper. Pulse until well chopped but still textured.

2. Shape the Balls
With wet hands, shape into 30 meatballs. Roll each one in plain flour.

3. Brown the Meatballs
Heat olive oil in a large frying pan. Cook the meatballs in batches for 8–10 mins, turning gently. Set aside.

4. Build the Sauce
In the same pan, melt butter. Add onion and apple, cook for 5 mins. Add brandy, simmer briefly, then add stock and bring to a boil.

5. Cream and Simmer
Stir in double cream, lemon juice, thyme. Season to taste. Simmer until thickened.

6. Finish and Serve
Return meatballs to the pan. Warm through. Serve with mashed potato or buttery egg noodles.

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TIPS FROM MY KITCHEN

• I crush the crackers in a freezer bag with a rolling pin—no mess.
• I always taste the sauce before serving—sometimes it needs more lemon.
• Leftovers make an unreal meatball sandwich the next day with rocket and mustard.
• I fry in two batches so they brown evenly—not steam.

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STORAGE + SERVING

• Fridge: Lasts 3 days in a sealed container.
• Freezer: Freeze meatballs and sauce together for up to 3 months.
• Reheat: Gently on the hob with a splash of stock or cream.
• Serve with: Mash, tagliatelle, or a big spoon and a soft sofa.

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FREQUENTLY ASKED QUESTIONS

Q: Can I use beef or turkey mince instead?
A: Yes! Turkey works well if you want something lighter. Just adjust seasoning—it’s milder than pork.

Q: What can I use instead of brandy?
A: Apple juice or chicken stock with a splash of vinegar will give some of that sweet-acidic depth.

Q: Can I bake the meatballs instead of frying?
A: You can. Bake at 200°C for 15 minutes, but you’ll miss out on the pan flavour for the sauce.

Q: Can I make them ahead?
A: Absolutely. Shape and chill raw meatballs the night before, or freeze them uncooked.

Try More Recipes:

• Mary Berry Lamb Meatballs
• Mary Berry Meatballs in Tomato And Basil Sauce
• Mary Berry Sausage Nuggets With Red Pepper Sauce