Everyone knows that the true highlight of visiting a certain furniture shop once in a while is the possibility of sampling their famous meatball dish. We’ve tried to recreate that “je ne sais quois” so you can enjoy this meal in the comfort of your own home. For us, it’s all in the sauce and the sweet, fruity drizzle. While lingonberries are tricky to source, we’ve gone for cranberry to offer the same tangy flavour. "Smaklig måltid!"

Cook our delicious Swedish Meatballs in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Swedish Meatballs. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Meatball Sauce Stock pot, a Swedish Seasoning pot and a Cranberry Drizzle pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Swedish Meatballs in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Meatball Sauce Stock
  • Swedish Seasoning
  • Cranberry Drizzle

Your shopping list for 2 servings:

  • 12 beef meatballs (around 300g)
  • 3 large potatoes (around 600g)
  • 1 small onion
  • 100g creme fraiche
  • 2tsp flour (from cupboard)
  • 15g butter (from cupboard)
  • 200g frozen peas (optional)

Our 25 minute recipe

  1. Get prepped

    Heat the oven to 200C (fan 180C/gas 6) and put the kettle on to boil.

    Mix 200ml boiling water with the MEATBALL SAUCE STOCK in a jug and keep aside.

    Put the meatballs on a baking tray and cook in the oven for 20 mins, until cooked through.

    Boil the potatoes in salted water until tender, then drain and mash with butter.

    (While they cook, continue with Step 2.)

  2. Make the sauce

    Heat a little oil in a wide, lidded pan then add the onion. Cover with a lid and cook for 5 mins to soften.

    Take off the lid and add a knob of butter and 2 tsp flour and stir for 2 mins.

    Mix in the SWEDISH SEASONING and cook for 1 min.

    Add a splash of the stock and mix it in well. Then continue to add it gradually, mixing well each time.

    Cook until the sauce reduces to a gravy-like consistency, then stir in 2 tsp of the CRANBERRY DRIZZLE.

    Turn down the heat and gently stir through the creme fraiche.

  3. Finishing touches

    Boil the frozen peas for 2 mins, then drain.

  4. Serve  

    Serve the meatballs with the mash, the sauce and peas alongside. Pour the rest of the CRANBERRY DRIZZLE over the meatballs and serve.


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