Swedish Meatballs

The lazy version of Swedish meatballs, using our chevapi as the base. Still just as delicious with a tangy gravy coating the meatballs. 

Preperation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4


1 Packet of our Chevapi (will make 20 balls, so go 2 packets if you want more meatballs)

Dash of oil

3 tablespoons butter

5 tablespoons all purpose flour

2 cups beef stock

2/3 cup thick double cream

2 tbsp soy sauce

2 tbsp Worcestershire sauce

2 tbsp Dijon mustard

1/4 cup finely chopped fresh parsley

Cooking Method

  1. Split each chevapi log in half and shape mixture into small, round balls.
  2. In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides, put in an ovenproof dish, cover and bake at 180 degrees 30 minutes
  3. Melt butter in a pan. Whisk in plain flour and stir for two minutes. Add beef stock and continue to stir. Add double cream, soy sauce, worcestershire sauce and Dijon mustard. Bring it to simmer and allow sauce to thicken.
  4. Add the meatballs when done to the sauce and top with a sprinkle of fresh parsley. Serve with mash potatoes.