The Mancunion

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Recipe: Scandinavian Meatballs

There’s more to mince than Shepherd’s Pie. Adam Fearn offers his recipe for easy-to-make Scandinavian meatballs


Meatballs are really cheap, tasty, and easy to make. In just twenty minutes, it is simple to create a filling dish that uses products that are very often lying around in students’ fridges and cupboards! Here’s my recipe for creating meatballs, Scandinavian style!

Time to make: 20 minutes


– 300g pork mince

– 1 egg

– 1 grated onion

– 100g breadcrumbs

– Dill (or any other desired herb)

– 1tbsp olive oil

– 1 tbsp butter

– 2 tbsp plain flour

– Beef stock (can be made from a stock cube)


Mix together the mince with the egg, grated onion, breadcrumbs and dill. Roll the mixture into meatball shapes of your desired size (from the quantities listed, I made around 15). Heat the olive oil in a non-stick frying pan and cook the meatballs until brown. Once they are browned, remove them, melt the butter, then sprinkle over the flour. Stir well. Cook the mixture for two minutes, then slowly whisk in the stock until thick gravy forms. Return the meatballs to the pan and cook them through. Once cooked, sprinkle them with dill (or your chosen herbs) and serve. Cranberry jelly, apple sauce, green vegetables and mash perfectly complement the dish. Berry sauce also makes a wonderful accompanying dip!