Marg’s Swedish Meatballs

Just last weekend I was diving into my vast collection of cookery books for some inspiration for Spring summer menus when I stumbled across a real classic piece of work……

This book was compiled by the whole etc venues team for our clients, Just a collection of our family favourite we ‘mastered’ Over the years and from there, the etc venues cookbook was born, with recipes from from chefs, sales assistants, Guy Booth one of our head of venues, Franck rosello our now interior design guru, some of our clients and even  our managing director Alistair Stewart, a fantastic collage I say!
I was looking for something to cook for the family this evening and in the first couple of pages I was immediately reminded of the simple but delicious recipe of Swedish meatballs by our Sales director Margaretha Welsford!

Have a pop, it’s so easy, they were absolutely delicious! Way better than Ikea’s effort! 😉

Meatballs:  3/4 cup of oats , 1 cup of milk, 2 small onions, 500g mince meat preferably half beef & half Pork, 1 egg, seasoning, knob of butter

Sauce : 1 cup water, 1 cup single cream, 2 beef stock cubes, dash of soy sauce


Combine oats and milk and let sit for 10 mins. Set aside

Finely chop your onions and mix into meat, season and now add your egg. Drop in your oat mix, if too wet add a few oats.

Roll into balls a little smaller than a golf ball.

Heat a frying pan over a medium heat and drop in your butter, now roll your meatballs in the pan until golden brown.

Now add the water to the pan of meat balls, bring to a simmer, add the stock cubes and cream. Bring to a simmer and gently cook for 10-15 minutes. Be sure to check they are fully cooked before consuming.

Serve with potatoes and some cranberry sauce as I didn’t have lingonberry!


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