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These soft lamb meatballs with parsley and dill in a brandy cream sauce make for an absolutely delicious dinner. Serve with fries or mash on the side and enjoy!

Meatballs are very easy to put together. It seriously is just a case of mixing the meat and herbs (plus one or two little extras), frying and then making a simple cream sauce. I love the flavour of dill in these Swedish style meatballs, it is a perfect complement to the lamb.

Swedish meatballs served in a rich brandy cream sauce – comforting and indulgent homemade dinner recipe.

My daughter wolfed down these meatballs. All I had to do to make them suitable for her (she’s one year old) was cut them into bite size pieces. She loved the sauce and the frites on the side (surprise, surprise!).

Ingredients, Substitutions and Variations

The Meatballs – the meatballs in this recipe are made from lamb mince, but this can be substituted for pork. Breadcrumbs are added to improve the texture, along with egg to bind and dill and parsley for flavour.
The sauce – the sauce is a really simple mix of onion, flour, brandy, water and cream – plus extra parsley and dill.

Swedish Meatballs in Brandy Cream Sauce

Homemade Swedish meatballs with creamy brandy sauce – classic and cosy dish perfect for weeknight meals or entertaining.

Delicious Swedish style meatballs made with lamb mince, parsley and dill in a brandy cream sauce – ideal for mopping up with frites!

Harriet Young Start Cooking in Cook Mode

Prep Time 10

Cook Time 20

Total Time 30

Serving Size people

Ingredients

800 grams lamb mince
20 grams dill fresh
20 grams flat leaf parsley
30 grams breadcrumbs
1 egg
2 tablespoons olive oil
1 onion
2 tablespoons plain flour
100 ml brandy
300 ml water
50 ml double cream

US Customary – Metric

Instructions

To make your meatballs, tip the mince into a large bowl. Add the egg, breadcrumbs, some salt and pepper, and half of the chopped parsley and dill. Mix together well with your fingertips. Add more breadcrumbs if the mixture is very sticky and wet.
Roll the meat into small balls, about the size of a golf ball. Heat the oil in a large saute pan and add the meat balls. Fry over a medium heat for 10-15 minutes, turning often, until golden brown.
Remove the meatballs from the frying pan and add the chopped onion. Stir in the flour, then pour in the brandy. Once all of the brandy is absorbed, gradually add the water a little at a time, stirring often. Then pour in the double cream and remaining parsley and dill. Return the meatballs to the pan and heat through – and you’re done!

Video

Notes

To serve – spoon into a bowl over mashed potatoes or serve crispy frites on the side.
You can make the meatballs ahead and store in the fridge (before cooking) for up to 3 days, or in the freezer for 3 months. Defrost thoroughly before cooking.