These simple beef and pork Swedish meatballs are sure to be a hit at your next event. We’ve rolled ours in chopped dill and served with a traditional sour cream sauce.






Skill level

Average: 4.3 (9 votes)


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp thyme leaves, chopped
  • 350 g minced pork
  • 350 g minced beef
  • 1 egg, lightly beaten
  • 3 tbsp (¼ cup) fresh breadcrumbs
  • chopped dill, to serve

Sour cream sauce

  • 100 g sour cream
  • 1 small onion, halved
  • 4 black peppercorns
  • 60 ml (¼ cup) beef stock

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make sauce, heat sour cream, onion and peppercorns in a pan over medium heat for 4 minutes or until simmering. Add stock, return to a simmer and cook for a further 4 minutes or until slightly reduced. Strain through a fine sieve, discarding solids. Season with salt and pepper. Set aside and keep warm.

Heat oil in a frying pan over medium heat. Add onion, garlic and thyme, and cook for 4 minutes or until light golden. Allow to cool, then combine with minced meat, egg and breadcrumbs in a bowl. Season. Using damp hands, roll 3 tsp mixture into balls. Place balls on an oven tray lined with baking paper.

Heat a large frying pan over medium heat. Cook meatballs, in 4 batches, shaking pan to evenly brown meatballs, for 6 minutes or until golden brown and cooked through. Scatter with dill and serve with the warm sour cream sauce. Serve with devils on horseback.


As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.


Photography by Brett Stevens.