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Swedish meatballs with sour cream sauce & mashed potato




Beef mince




Sour Cream 

Dutch Cream Potatoes 


Brown onion


Lebanese Cucumber


Allergens: Wheat, gluten, onion, lactose

Pantry staples: Cooking oil, salt, pepper, white sugar, white vinegar

Notes: If you’re cooking for 2 people, use half the amount of allspice provided.



1. Prepare the ingredients: Wash the vegetables. Slice the cucumbers into thin rounds. Chop the onions into small dice. Thinly slice the shallots. Peel and cut the potatoes into small 1cm cubes. Pick the dill leaves.

2. Prepare the pickled cucumbers: Place the cucumbers, a pinch of salt, a pinch of sugar and a splash of vinegar in a bowl and mix to combine. Set aside for at least 20 minutes then drain the liquid away.

3. Cook the potatoes: Meanwhile, place the potatoes and a pinch of salt in a saucepan. Cover them with water and bring to a boil over high heat. Reduce to a medium heat and simmer for about 10 minutes, or until a fork can easily poke through the thickest potato. Turn the heat off, drain the potatoes then return them to the saucepan. Roughly mash the potatoes. Add the butter and 2 teaspoons of sour cream per person and continue mashing until you get a creamy texture. Season with salt and pepper to taste. Put the lid on to keep the mash warm.

4. Prepare the meatballs: Add the beef mince, onions, breadcrumbs, allspice, a big pinch of salt and pepper to a bowl and mix to combine. Using slightly wet hands, roll a heaped tablespoon of the mixture into a ball. Repeat until all the mixture has been used. Heat some oil in a frying pan over medium heat. Cook the meatballs, turning often, for 10 minutes or until evenly browned all over. Remove the meatballs, reserving the used frying pan for the sauce.

5. To make the sauce: In the reserved frying pan, add a splash of oil over low heat. Add the shallots and cook for 3 minutes or until soft and translucent. Add the remaining sour cream and stir until it is combined. Over a very low heat, cook the sauce for 3 minutes or until it has slightly thickened. Toss the meatballs through the sauce and cook for a further 2 minutes or until the sauce has darkened in colour.

6. To serve: Divide the mash potatoes and the meatballs evenly among the plates. Sprinkle the dill over the meatballs and serve with the cucumber pickles on the side.

For downloadable pdf version, click here.