Swedish Meatballs with Cranberry Jam

Cook time 1 Hour
Servings 4


Olive oil, for frying
800g veal mince
½ cup of fresh breadcrumbs
¼ cup milk
1 egg
1 tsp. of allspice
¼ cup finely chopped dill
Salt and pepper

1 tbs. flour
Juice and zest of ½ a lemon
1 cup of stock
50ml cream

4 tbs. blackcurrant or blackberry jam
Dill, to garnish

Swedish Meatballs with Cranberry Jam


Pre heat the oven to 180C.

In a large bowl combine the mince with the bread crumbs, milk, egg, spice, dill and salt and pepper. Form into small meatballs.

In a large non-stick fry pan, fry meatballs for 3 minutes or until golden all over. Finish cooking in the oven for a further 10-15 minutes. Remove from the pan and keep warm. Drain excess fat and now add the lemon juice then the flour and stir to detach any sediment on the base. Now add the stock and bring to the boil. Then, add the cream and cook until the sauce thickens.

To serve, pour the sauce over the meatballs and dollop over the jam. Garnish with extra dill.