Swedish meatballs with dill and mustard sauce

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Meat mains

Swedish meatballs with dill and mustard sauce

Main Serves 4 40 min
Serve these with gravy and mash, or as part of a smorgasbord with dill and mustard sauce.



  • 350g beef mince
  • 1 egg, beaten
  • 1 small onion, finely chopped or grated
  • 75g fresh white breadcrumbs
  • 1 tbsp dill, chopped, plus extra to serve
  • ½ tsp allspice
  • salt and pepper
  • olive oil, for frying

for the dill and mustard sauce

  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp sunflower oil
  • 2 tbsp crème fraîche
  • 1 tbsp fresh dill, finely chopped
  • salt and pepper


Prep time: 20 min
Cooking time: 20 min
  • Step 1

    In a bowl, mix the minced beef with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts; you should get about 20.
  • Step 2

    Heat the olive oil in a large non-stick frying pan and cook the meatballs until evenly browned (10-15 minutes).
  • Step 3

    Stir the mustard and vinegar together and add the oil a little at a time, whisking to make a smooth sauce. Stir in the crème fraîche, season and add the chopped dill.

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