“IKEA” Swedish Meatballs with Lemon-Dill Sauce

Adapted from Jamie’s 15-Minute Meals

Ingredients

Makes 30 meatballs (enough for 5)

Meatballs

½ lb / 226 gr minced pork (the best quality you can afford)

½ lb / 226 gr minced beef (the best quality you can afford)

½ cup chopped fresh dill (about a large handful)

½ / 1.9 oz / 55 gr almond meal/flour

½ cup / 118.5 ml whole milk

1 teaspoon ground allspice

1 teaspoon fine grain sea salt

½ teaspoon ground black pepper

1 tablespoon olive oil

Lemon-Dill Sauce

1 container / 7 oz / 200 gr Greek yogurt (or sour cream)

zest of one lemon

2 teaspoons chopped dill

2 teaspoons lemon juice

1 teaspoon fine grain sea salt

pinch ground black pepper

Directions

In a large bowl mix well dill, pork, beef, milk, almond flour, allspice, salt and pepper.

Scoop one scant tablespoon of mixture and with dampened hands roll into meatballs (keep wetting as you go you get nice meatballs).

If you have time, put the meatballs on a large oiled tray, cover with plastic wrap and pop in the fridge for 1 hour to firm up. If you don’t have time (like myself) you can cook the meatballs right away.

Heat one tablespoon of olive oil in the largest pan you have over medium heat. Once hot, cook meatballs - in batches - for about 8 to 10 minutes, tossing gently occasionally until they are golden brown.

In the meantime make the lemon-dill sauce. In a bowl whisk together all the ingredients until smooth.

Serve your meatballs topped with a bit of chopped dill and lemon-dill sauce on the side. If you want to get the full Swedish experience also add a spoonful of Lingonberry jam on the side and serve over mashed potatoes.