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The Dairy Diary's Swedish Meatball Gratin

We’re so excited to once again be working with the iconic Dairy Diaries in time for Christmas! Full to the brim with beloved yet original and inspiring recipes, genius food tips and so much more, their beautiful books really are the perfect go-to for almost any occasion. You have to try out this Swedish style meatball gratin for a unique and wholesome dinner that’s sure to warm the cockles on a cold autumnal evening. For more moreish recipes, make sure you pick up a copy of their diary and cookbook in time for Christmas!

  • Preparation time:
    20
    min(s)
  • Cooking time:
    40
    min(s)
  • Servings:
    4

What you'll need

  • 1 garlic clove, crushed
  • 50g (2oz) butter
  • 1 large bulb fennel, finely sliced
  • 2 tbsp plain flour
  • 350ml (12fl oz) vegetable stock
  • 25g (1oz) Fresh dill, finely chopped, plus extra to serve
  • 2 Echalion shallots, peeled and finely chopped
  • Cranberry sauce to serve (optional)
  • 2 tbsp Dijon mustard
  • 2 tbsp soy sauce
  • 4 tbsp olive oil
  • ¼ tsp each allspice and nutmeg
  • 500g (1lb 2oz) pork mince
  • 100ml (3½fl oz) crème fraîche
  • 1 egg, beaten
  • 125g (4½oz) breadcrumbs

How to make

  1. Combine mince, shallots, garlic, spices, 50g (2oz) breadcrumbs, egg and seasoning. Shape into 20 balls.
  2. Heat 1 tbsp oil in a frying pan and fry the fennel until softened. Transfer to a 2 litre (3½ pints) ovenproof dish. Add 1 tbsp oil to the pan and fry meatballs for 3-4 minutes until golden. Transfer to the dish.
  3. Melt butter in pan, stir in flour and cook for 1 minute. Whisk in stock, crème fraîche, mustard and soy; season. Simmer for 1-2 minutes to thicken. Pour over meatballs.
  4. Preheat oven to 200°C/180°fan/Gas 6. Toss together dill, remaining breadcrumbs and 2 tbsp olive oil and sprinkle over the top. Bake in the oven for 25-30 minutes until golden. Garnish with extra dill and serve with cranberry sauce, if using.

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