Riverford Wicked Leeks
Swedish meatballs with dill and mustard sauce recipe image

Print Swedish meatballs with dill and mustard sauce

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 & pepper
  • Olive oil, for frying
  • for the dill & 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 & pepper


  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.
  2. Heat the olive oil in a large non-stick frying pan and cook the meatballs until evenly browned (10-15 minutes).
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes