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Meatballs with shaken redcurrants and pink peppercorn pickled cucumbers

Meatballs with shaken redcurrants and pink peppercorn pickled cucumbers

Sweet, sour and savoury all meet here. Juicy Swedish-style meatballs in a silky cream sauce sit beside bright, tangy shaken redcurrants and lightly pickled cucumber ribbons. It’s the kind of comfort food that feels special but still homely – perfect for a cool evening or a pretty dinner table.

Prep: overnight
Cook: 10–30 mins
Serves: Serves 4
Dietary: Nut-free
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score C This dish balances rich creamy sauce with fresh tangy accompaniments. It’s nutrient-dense yet indulgent, offering high-quality protein and calcium. It sits mid-scale at Nutri-Score C due to butter and cream content, suitable for occasional enjoyment.

Equipment

Ingredients

For the shaken redcurrants

  • 250g redcurrants
  • 125g caster sugar

For the pink peppercorn pickled cucumber

  • ½ cucumber, thinly sliced
  • 2 tbsp toasted and crushed pink peppercorns
  • 5 tsp icing sugar
  • 3 tbsp white wine vinegar
  • 2 tbsp chopped dill
  • 2 tsp salt

For the meatballs

  • 40g unsalted butter
  • ½ onion, finely grated
  • 150ml double cream
  • 100ml milk
  • 1 tsp ground allspice
  • 100g fresh breadcrumbs
  • 250g beef mince
  • 250g pork mince
  • 1 tbsp salt
  • Oil, for greasing and frying

For the cream sauce

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 anchovy fillet, chopped
  • 1 clove garlic, chopped
  • 200ml reduced chicken stock
  • 200ml double cream
  • Salt and freshly ground black pepper

Customise

  • Swap beef and pork for turkey mince for a leaner version.
  • Replace redcurrants with lingonberries or cranberries when in season.
  • Add a pinch of nutmeg for a warmer Scandinavian note.

Method

Prep the sweet and sour sides (30 mins + chill time)

  1. Make the shaken redcurrants – Combine redcurrants and sugar in a bowl or tray and toss gently. Leave for about an hour until syrupy. If you’re short on time, warm everything gently in a pan just until sugar dissolves.
  2. Pickle the cucumber – Mix cucumber, peppercorns, icing sugar, vinegar, dill and salt in a bowl. Toss lightly, cover and chill until needed. The flavours develop beautifully if made the day before.

Cook the meatballs (40 mins + roasting)

  1. Prep the mixture – Heat butter and soften the onion for a few minutes until sweet but not coloured.
  2. Combine everything – In a large bowl, stir the cooked onion with cream, milk, allspice, breadcrumbs, salt, and the two minces. Mix well with your hands until smooth and sticky.
  3. Shape and roast – Roll into small balls, then preheat the oven to 220°C (200°C Fan) Gas 7. Lightly oil a tray, place the meatballs, and add a water-filled tray on the bottom shelf for steam. Brown the balls in a frying pan with a little oil, then transfer to the oven for about 10 minutes until firm.

Make the cream sauce (10–15 mins)

  1. Build the base – In the same pan, heat oil, add onion, garlic and anchovy. Cook gently until soft and fragrant.
  2. Bring it together – Pour in stock and reduce by half, then add cream, simmer until slightly thickened and season to taste.

Serve (5 mins)

  1. Reheat and coat – Gently return meatballs to the sauce, spooning it over until glossy and hot.
  2. Plate up – Spoon redcurrants and pickled cucumber on the side for contrast and crunch.

What can you serve with this

  1. Mashed potatoes – perfect for soaking up that creamy anchovy sauce.
  2. Buttered noodles – simple, light, and lets the meatballs shine.
  3. Steamed green beans – add freshness and colour to the plate.
  4. Swedish rye bread – to mop up every last bit of sauce.

Make ahead & storage tips

These meatballs are ideal for preparing in advance. Chill formed, uncooked balls overnight, covered; cook the next day. The redcurrants and cucumber pickle both improve after a few hours. Refrigerate leftovers up to 3 days, or freeze the meatballs and sauce together for 3 months.

FAQs for Meatballs with Shaken Redcurrants and Pink Peppercorn Pickled Cucumbers

  • Can I make the pickles ahead? Yes, make them up to 2 days ahead and refrigerate.
  • Why add an anchovy? It boosts umami depth without tasting fishy.
  • Can I skip the anchovy? Yes, a small splash of soy sauce adds similar savoury depth.
  • What can replace pink peppercorns? Try crushed green peppercorns or a blend of red and white for colour.
  • How do I prevent dense meatballs? Don’t overmix; just fold until combined.
  • Do they freeze well? Yes – freeze cooked and cooled meatballs in sauce up to three months.
  • What’s the secret to smooth sauce? Keep the heat gentle once cream is added, and stir often.

Nutri-score Health Check

This recipe rates a moderate Nutri-Score C. Calculated from ingredients automatically, it suggests a balance of protein-rich meat and dairy against higher saturated fat from cream and butter. Enjoy as part of a balanced diet.

Positive factors

  • Good protein from beef and pork mince.
  • Includes dill and cucumber for fibre and vitamins.
  • Fermented-style redcurrant syrup offers antioxidants.

Negative factors

  • Contains saturated fat from butter and cream.
  • Salt levels slightly higher due to seasoning and anchovy.

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