Swedish Style Meatballs

By Yeo Valley
Contributed by YeoValley
Nutrition per serving    (USDA % daily values)
Uploaded by: ba65f6fc8342


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Ingredients for 4 servings

450 g lean steak mince

1 red onion, finely chopped

1 clove garlic, crushed

50 g fresh white breadcrumbs

1 egg

2 tbsp finely chopped herbs eg parsley, mint, dill

Salt and pepper

Little flour

2-3 tbsp oil


15 g Yeo Valley Butter

1 tbsp plain flour

2 tbsp beef stock

2 tsp wholegrain mustard

450 g Yeo Valley Greek Style Natural Yeogurt

Salt and pepper to taste

1 tbsp chopped herbs to serve



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.


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.


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 Yeogurt, 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.

View instructions at
Yeo Valley

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