Swedish Pork Meatballs

Prep time:
25 minutes

Cook time:
20 minutes

4 people


  • 1/3 cup panko breadcrumbs
  • 2 tablespoons cream
  • 500g pork mince
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped dill
  • ½ teaspoon allspice
  • 1 egg yolk, lightly beaten
  • 1 tablespoon olive oil
  • 40g butter
  • 2 tablespoons plain flour
  • 1 ½ cups chicken stock
  • 1/3 cup cream
  • 1 tablespoon wholegrain mustard
  • Extra chopped dill, mashed potatoes and cranberry sauce, to serve


  1. To make the pork meatballs, combine breadcrumbs and cream in a large bowl and stand for 5 minutes.
  2. Add pork mince, onion, garlic, dill, allspice and egg yolk. Season with salt and pepper. Mix until well combined.
  3. Roll mixture into 16 meatballs and place onto a tray. Cover and chill for 30 minutes.
  4. Heat oil in a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning occasionally, for 5 minutes or until golden brown.
  5. Transfer to a plate. Wipe the pan clean using paper towel and tongs.
  6. Add butter to the pan and heat over medium heat.
  7. Stir in flour and cook, stirring constantly, until pale brown. Gradually whisk in the stock until smooth.
  8. Reduce heat and simmer for 3 minutes or until thickening.
  9. Add pork meatballs and simmer, stirring occasionally, for 10 minutes or until meatballs are cooked through. Stir in cream and mustard.
  10. Scatter with chopped dill and serve with mashed potatoes and cranberry sauce.



It all started when Charles Harvey Stapleton 1st moved to Sutherland in 1880, building their house where Stapleton Avenue is today. Charles became the first and only butcher in the district, opening the first Stapleton’s butcher shop in 1896.


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