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Ikea style swedish meatballs in dill sauce
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3.06 from 36 votes

Swedish Meatballs with Dill Sauce

These IKEA-inspired meatballs can be made using beef, pork or veal mince, and for a vegetarian version you could try making it with a range of plant-based "mince" substitutes available nowadays. They are a little tender to handle when frying because they don't contain egg or bread soaked in water to bind them, so be gentle when turning them. Alternatively, you could add 1 egg and 2 slices of bread soaked in 1/2 cup of water to the mixture.For a more robust Scandinavian flavour, add 1 tablespoon horseradish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 people

Ingredients

Beef Meatballs:

  • 500 g beef or veal mince (see note above)
  • 1 teaspoon sea salt flakes
  • 1/2 small onion diced finely
  • 3 tablespoons chopped flat-leaf parsley leaves
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive, coconut or macadamia oil

Creamy Dill Gravy:

  • 100 g button mushrooms sliced finely
  • 3/4 cup beef stock
  • 1/2 cup cream or lactose-free cream
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt flakes
  • 3 tablespoons chopped dill
  • 2 tablespoons filtered water
  • 1.5 tablespoons arrowroot tapioca flour

Buckwheat:

  • 1 cup raw buckwheat or activated buckwheat (buckinis)
  • 1.5 cups water

Instructions

  • Place beef, salt, onion, parsley and pepper in a large bowl. Using your hands, knead the mixture until well combined. Divide into 20 bite-sized meatballs.
  • Heat oil in a large frying pan set over medium–high heat. Add meatballs and fry for 2 minutes on one side before reducing the heat to medium and turning meatballs to brown on the other side.
  • Add mushrooms and cook for a further minute, before adding stock, cream, pepper and salt.
  • Bring to a boil, reduce heat to low, cover and cook for 10 minutes. Mix water with arrowroot and stir through the sauce to thicken. Turn off heat and stir through dill.
  • Meanwhile, place buckwheat in a saucepan and cover with water. Bring to a boil, then lower heat and cook, stirring occasionally, for 10–15 minutes, or until buckwheat is soft but not mushy. Turn off heat and drain any excess water.
  • To serve, divide buckwheat between serving bowls and top with meatballs and sauce.

Notes

Serve with a side of lettuce greens drizzled with a simple olive oil and apple cider vinegar dressing, steamed veggies or pickles.
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