Swedish Meatballs


Swedish Meatballs (2)

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 Monday treat for my husband, 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.

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

800g lamb mince

1 large bunch fresh dill

1 large bunch flat leaf parsley

60g breadcrumbs

1 egg

2 tbsps olive oil

1 onion

2 tbsps plain flour

1 small glass brandy

300ml water

50ml double cream

1. 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.

2. 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.

3. 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!

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Smoked Salmon, Roasted Beetroot and Watercress Smörgåsbord


I wasn’t going to call this dish a smörgåsbord, because it’s not exactly the right definition, but it is a sharing platter with plenty of Scandinavian flavours so I hope I can get away with it.

This is so simple, barely any cooking is required (any use of the oven is just for warming things up, apart from the beetroot which needs roasting) and it’s really just a case of compiling the ingredients.

You could add or remove various ingredients to this – if you had any gherkins they would go well on the side, as would a dollop of horseradish sauce or some pickled fish. Use your imagination!

I love the fact you can put this in the middle of the table and let everyone help themselves; just make sure you get to go first!

This will serve 2-3 and is ready in 30 minutes.

Smoked Salmon, Roasted Beetroot and Watercress Smörgåsbord

2 tbsps olive oil

500g raw beetroot

2 smoked salmon fillets (I used lightly smoked which meant they needed cooking, if you’re using fully smoked you don’t need to cook them).

1 loaf rye bread

100g watercress

40g soured cream

1 handful dill

1. Preheat the oven to 180 degrees. Drizzle half of the olive oil over the beetroot in a roasting dish (trimmed and cut into wedges; no need to peel it) and sprinkle with salt and pepper. Put in the oven for 30 minutes.

2. When the beetroot has been in for 15 minutes, put the salmon in an oven proof dish and drizzle with the rest of the olive oil. Put in the oven for the remaining cooking time.

3. 5 minutes before the end of the cooking time, put the loaf of bread in the oven.

4. Chop the dill and mix with the soured cream in a small bowl.

5. To serve, load all of the ingredients onto a large board or tray, and let everyone tuck in.