Swedish Meatballs in Brandy Cream Sauce

Believe it or not, I have never set foot in an Ikea. Despite this, I have still heard of famed Ikea meatballs. I decided to recreate them (if such a thing is possible, having not had them) as a week day treat for my family, with a creamy sauce and a side of frites.

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 – I love Swedish food fullstop. The dill is a perfect complement to the lamb and tastes very comforting.

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!).

I did actually make a very similar dish for my first ever blog post – however, I’m so embarrassed by the poor photography that I can’t bear to share the link! If you want to see it, you’re going to have to find it yourself!

This dish will serve 4-5 (with frites on the side) and takes 25 minutes to make.

Swedish Meatballs (1)

Swedish Meatballs

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Harriet Young
Delicious Swedish style meatballs in a brandy cream sauce – ideal for mopping up with frites!
Total Time 25 minutes
Course Main Course
Cuisine Swedish
Servings 4 people


  • 800 g lamb mince
  • 1 large bunch fresh dill
  • 1 large bunch flat leaf parsley
  • 60 g breadcrumbs
  • 1 egg
  • 2 tbsps olive oil
  • 1 onion
  • 2 tbsps plain flour
  • 1 small glass brandy
  • 300 ml water
  • 50 ml double cream


  • 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!
Keyword lamb, meatballs

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.