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Photo of Swedish meatballs by WW

Swedish meatballs

Total Time
45 min
20 min
25 min
If you have never tried Swedish meatballs, tonight is the night! The classic creamy and spiced flavours in this dish will definitely be a winner.


Lean beef mince, raw

400 g

White bread

36 g, (2x 30g slices), crusts removed

Skim milk

¼ cup(s), (60ml)

Brown onion

1 small, finely chopped


1 medium, lightly beaten

Ground allspice

¼ tsp

Ground nutmeg

¼ tsp

Olive oil

1 tbs

Plain flour

1½ tbs

Beef stock

1½ cup(s), (375ml)

Light cream

½ cup(s), (125ml)

Baby spinach

2 cup(s), (60g)

Frozen green peas

½ cup(s), (60g)

Fresh dill

1 tbs, chopped


  1. Place bread in a shallow bowl. Pour over milk and set aside.
  2. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Transfer to a large bowl.
  3. Add mince, egg, allspice, nutmeg and soaked bread to onion. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
  4. Heat oil in a deep non-stick frying pan over medium heat. Cook meatballs, turning gently, for 5 minutes until browned. Transfer to a plate. Add flour to pan and cook, stirring, for 1 minute. Gradually add stock and cream, stirring constantly, and cook until smooth and combined.
  5. Return meatballs to pan and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until meatballs are cooked through. Add spinach and peas and cook for 1 minute or until heated through. Serve topped with dill.


SERVING SUGGESTION: Wholemeal fettuccine pasta.