Swedish Gressingham duck meatballs with macaroni

Swedish meatballs, a firm favourite when visiting IKEA! Here we make them with duck although sometimes adding minced pork to the meatball mix ( approx 3/4 minced duck to 1/4 minced pork ) brings a lighter flavour. We are serving this with macaroni but it goes equally well with mash potato or crusty bread.

Serves: 4
30 mins
30 mins



  • 450g minced duck meat
  • 1 onion, finely chopped or grated
  • 1 garlic clove, finely chopped or minced
  • 100g breadcrumbs
  • 1 egg
  • 2 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp ground all spice


  • 2 tbsp butter
  • 2 tbsp plain flour
  • 400 ml beef stock ( made with stock cube )
  • 125 ml double cream
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcester sauce

To serve

  • 400g dry macaroni
  • 1 tbsp light olive oil


  1. Combine all the meatball ingredients and mix together well in a large bowl. Roll the meat into golf ball size balls onto a tray.
  2. Place a large deep sided pan onto medium heat and add in the oil. Place the meatballs in the pan and brown off both sides and remove to the tray. Try not to overcrowd the pan - you may need to do this in 2 batches.
  3. Once you have finished with all meatballs removed, add the butter to the same pan, allow butter to melt, sprinkle in the flour and whisk until combined. Slowly pour in the stock whisking all the time until you have a smooth brown sauce . Add the cream, the mustard and the Worcester sauce and stir well. Bring up to the boil and then turn down the heat to a simmer. Season to taste. If the sauce is too thick for your liking add in a little water or more cream.
  4. Return the meatballs to the pan and continue to simmer in the sauce for a further 6 to 8 mins. Keep warm.
  5. Cook the macaroni as per packet instructions. Quickly bring the meatballs up to heat .Divide the pasta on to 4 plates and place the meatballs on top. Pour over the sauce.
  6. If you want a traditional accompaniment serve with lingenberry jam.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.