Original Swedish Meatballs with Green Peppercorn Sauce and Pilau rice

Original Swedish Meatballs with Green Peppercorn Sauce and Pilau rice

This elegant dish takes inspiration from the French classic steak au poivre, pairing beautifully with Smörgåsbord Original Swedish Meatballs. The creamy brandy and green peppercorn sauce adds depth and warmth, while the mushrooms bring an earthy note that balances every bite. Ideal for cozy dinners or special occasions, this recipe delivers a restaurant-quality experience with minimal fuss.

⏱️35 minutes • 🍽️ 4 people

Ingredients

• 1 x 400g pack Smörgåsbord Original Swedish Meatballs
• 50g Chestnut Mushrooms, washed and sliced
• 1 tbsp Green Peppercorns
• 2 tbsp Sunflower Oil
• 150ml Organic Double Cream
• 1 tbsp Chopped Chives
• 10ml Brandy

• 100ml Water

• Lemon Zest

Method

  • Sauté and brown: Heat the sunflower oil in a heavy sauté pan over medium heat. Once hot, add the meatballs and cook until golden brown and glossy. Halfway through, add the mushrooms and continue until both are lightly roasted.
  • Deglaze with brandy: Remove the meatballs and mushrooms from the pan. Carefully pour in the brandy (stand back as it may flame briefly) and let the alcohol evaporate.
  • Create the sauce: Add water, cream, and green peppercorns. Simmer gently until the sauce thickens enough to coat the back of a spoon. Season lightly with salt if needed.
  • Finish and serve: Return the meatballs and mushrooms to the pan, add the chives and a sprinkle of lemon zest. Serve hot with creamy mashed potatoes or pilau rice for a luxurious finish.
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