Swedish Meatballs

Swedish Meatballs recipe by Claire Turnbull

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  • Recipe course: Main dishes

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Recipe for Kenwood by Claire Turnbull

I just love Swedish meatballs, but they are normally served with a cream based sauce and are packed with salt, but this recipe, is a much healthier and equally delicious version of the original. Enjoy!


For the meatballs:

  • 300g lean pork chopped into 2cm cubes (I use SPCA Blue Tick Free range)
  • 300g lean beef chopped into 2cm cubes
  • 1x courgette (top removed)
  • 1x carrot (peeled)
  • 1x onion (peeled)
  • 1x large egg – I use SPCA Blue Tick Free range.
  • 2 tbsp. LSA (Ground linseed, sunflower seeds and almonds)
  • 1 tsp. Allspice
  • Salt & Pepper -to taste
  • Olive oil
  • Handful of basil, parsley and chives.

For the sauce:

  • Juice of 1/4 lemon
  • 300ml reduced salt beef stock ( equivalent to ½ beef stock cube made with 300 mls water)
  • 2 tsp. Cornflour
  • 2 tbsp. Philadelphia light cream for cooking


Set up the Kenwood Chef and pop the food processor attachment on the top and attach the fine grater blade.

  1. Finely grate the carrot and courgette in the food processor, remove and dry the grated vegetable with paper towel to remove the moisture.
  2. Remove the grater blade from the food processor and swap with the normal blade, use this to finely dice the onion and then remove that from the processor and put aside.
  3. Take off the food processor attachment and now attach the food grinder with the medium sized grinding blade in place. Make sure there is a bowl to catch the mince you make!
  4. Put the lean beef and pork onto the metal tray at the top of the food grinder and then turn your Kenwood Chef to maximum speed and push the meat through the grinder with the plastic attachment which comes with your food grinder.
  5. Once the meat has been minced add all the other meatball ingredients together in a bowl, mix together and roll into meatballs.
  6. Lightly pan fry the meatballs in some olive oil until cooked through.

To make the sauce:

  1. Add the 2 tsp. of cornflour to 2 tbsp of water in a small bowl and make a paste. 
  2. Warm the beef stock up in a nonstick pan and once warmed through add the cornflour paste and whisk quickly so no lumps form.
  3. Cook over a low heat for 2-3 mins and allow to thicken, then slowly add the Philadelphia light cream for cooking and whisk through. 

I served the meatballs with a potato and cauliflower mash and some lightly steamed greens!

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