Nordic Meatball Stew with Dill Cream Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty meatball stew with tender pork meatballs simmered in a savory broth, finished with a tangy dill cream sauce reminiscent of Scandinavian flavors. This Scandinavian-inspired beef recipe, ready in about 55 minutes, pairs ground pork, breadcrumbs, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground pork
• 1/3 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup minced onion
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 medium, peeled and sliced carrots
• 2, sliced celery stalks
• 4 cups chicken broth
• 1/2 cup sour cream
• 2 tbsp chopped fresh dill
• 2 tbsp all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, soak 1/3 cup breadcrumbs in 1/4 cup milk for 5 minutes until softened. Add 1 lb ground pork, 1 large egg, 1/4 cup minced onion, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until combined but not overworked.
2. Step 2: Form the mixture into 1-inch meatballs and set aside.
3. Step 3: Heat 2 tbsp unsalted butter in a large pot over medium heat. Add the meatballs and brown on all sides, about 6-8 minutes total. Remove meatballs and set aside.
4. Step 4: In the same pot, add 2 sliced medium carrots and 2 sliced celery stalks, sauté for 5 minutes until softened and fragrant.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to form a roux.
6. Step 6: Gradually whisk in 4 cups chicken broth, scraping the brown bits from the pot, and bring to a simmer.
7. Step 7: Return the meatballs to the pot and simmer gently for 20 minutes until cooked through and the broth thickens slightly.
8. Step 8: Remove the pot from heat and stir in 1/2 cup sour cream and 2 tbsp chopped fresh dill until the sauce is creamy and well combined.
9. Step 9: Adjust salt and pepper to taste, then serve the stew warm with crusty bread or boiled potatoes.