Swedish Style Meatballs

An easy recipe that the whole family will enjoy, great served on mashed potato or spaghetti.

  • 30 mins
  • Serves 4
  • Beginner


450g lean steak mince

1 red onion, finely chopped

1 clove garlic, crushed

50g fresh white breadcrumbs

1 egg

2 tbsp finely chopped herbs eg parsley, mint, dill

Salt and pepper

Little flour

2-3 tbsp oil



15g Yeo Valley Butter

1 tbsp plain flour

2 tbsp beef stock

2 tsp wholegrain mustard

450g Yeo Valley Greek Style Natural Yogurt

Salt and pepper to taste

1 tbsp chopped herbs to serve


  1. Place all of the meatball ingredients into a bowl (except flour and oil) and mix well together with the hands. Using a little flour on the hands, form the mixture into 20 walnut sized meatballs.
  2. Heat the oil in a deep sided frying pan and fry the meatballs on all sides over a moderate heat(probably need to do in 2 batches) for 6 -8 minutes to cook through. Remove from the pan and keep warm.
  3. Pour off excess oil, add the butter to the pan and melt, then stir in the flour and stock, cook until thickened. Reduce the heat to low and stir in the Greek Style Natural Yogurt, mustard and seasonings, return the meatballs to the pan to heat through gently in the sauce, scatter with herbs and serve with potato or spaghetti.

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