Swedish meatballs, or köttbullar, have been a staple in Swedish homes for generations. Traditionally made with beef and pork, breadcrumbs, cream and a pinch of allspice, they’re usually served with a generous helping of rich, creamy gravy. This recipe replaces the traditional gravy with fresh dill, adding a delicate, herby flavour that balances the richness of the meatballs and makes the dish a lighter option for summer. Served over fluffy celery and spinach rice, it stretches easily to feed a family of four.

Prep time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Ingredients

For the meatballs:

• 500 g beef mince
• 250 g pork mince
• 1 small onion, finely grated
• 1 garlic clove, minced
• 60 ml breadcrumbs
• 60 ml milk
• 1 egg
• 5 ml ground allspice
• 15 ml fresh dill, chopped, plus extra to serve
• Salt and black pepper, to taste
• 30 ml olive oil, for frying

For the celery and spinach rice:

• 15 ml olive oil
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 300 ml white basmati rice
• 600 ml chicken or vegetable stock
• 200 g baby spinach
• Salt and black pepper, to taste

Method

1. To make the meatballs, combine the breadcrumbs and milk in a small bowl and set aside for 5 minutes to soften.
2. In a large bowl, combine the beef mince, pork mince, grated onion, garlic, softened breadcrumb mixture, egg, allspice, dill, salt, and pepper. Mix gently until just combined (don’t overwork it or the meatballs will turn tough).
3. Roll the mixture into small balls, about the size of a golf ball.
4. Heat the olive oil in a large pan over medium heat. Fry the meatballs in batches, turning occasionally, for 8 to 10 minutes, until browned all over and cooked through. Set aside.
5. For the rice, heat the olive oil in a separate pot over medium heat. Add the onion and celery, and sauté for 4 to 5 minutes, until softened.
6. Add the garlic and cook for another minute, until fragrant.
7. Stir in the rice, coating it in the oil, then pour in the stock. Bring to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, until the rice is tender and the liquid has been absorbed.
8. Remove the pot from the heat and stir through the baby spinach, letting the residual heat wilt it down. Season with salt and pepper.
9. Spoon the celery and spinach rice onto plates, and top with the meatballs.
10. Scatter over the extra fresh dill and serve immediately.