Swedish meatballs
Waitrose and Partners

Swedish meatballs

These Swedish meatballs by Brontë Aurell are worth the effort. Make these gluten free by using gluten-free oats, flour, stock and Worcestershire sauce (or tamari). 

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Gluten free
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluschilling

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  • 30g dried breadcrumbs (or porridge oats)
  • 150ml hot chicken stock
  • 400g beef mince (at least 10% fat)
  • 300g pork mince (8% fat)
  • 1 tsp fine salt
  • 1 British Blacktail Medium Free Range Eggs
  • 3 tbsp plain flour
  • 1 tsp ground allspice
  • ½ tsp ground black pepper
  • ½ tsp ground white pepper
  • Dash Worcestershire sauce (or soy sauce)
  • 1 small onion, grated
  • 1 tbsp olive oil, plus extra for testing
  • 25g unsalted butter


  1. Soak the breadcrumbs or oats in the hot stock for a few minutes. Meanwhile, in a food processor, whizz the beef and pork minces with the salt for 2 minutes until well blended. Add the egg, flour, spices, Worcestershire (or soy) sauce, onion and soaked breadcrumbs or oats; whizz to mix. Chill, in a covered bowl, for at least 30 minutes.

  2. Heat a nonstick frying pan with a little oil over a medium-high heat. Fry one bitesized meatball until browned all over and cooked through with no pink meat left (6-8 minutes). Taste and season the mixture accordingly; fry another tiny meatball as above and test again.

  3. With slightly wet hands, roll the remaining mix into balls (2.5cm diameter). Melt the butter with the oil in the pan over a medium-high heat. Fry the meatballs in batches, making sure there is room to swivel the pan and turn them. Cook each batch for around 8 minutes or until well browned and cooked through with no pink meat left; serve.

Cook’s tip

Meatballs make a delicious cold sandwich filling alongside the beetroot and apple salad.


Typical values per serving when made using specific products in recipe


1,583kJ/ 380kcals



Saturated Fat












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