Swedish meatballs

Serves 4

45 minutes

Ingredients

Beef mince 350g

Pork mince 250g

Onion, white 1/2 large

White bread 150g, pulsed into breadcrumbs

Butter 6 tbsp

Whole milk 60ml

Egg 1 large

Allspice 1 tsp

Plain flour 3 tbsp

Beef stock 500ml

Double cream 120ml

Dijon mustard 1 tsp

Worcestershire sauce 1 tbsp

Parsley large handful

Lingonberry/ cranberry sauce 1 tbsp

Method

1. Place the breadcrumbs in a bowl and pour the milk over, leave for 10 minutes to soak.

2. Heat 1 tbsp of butter in a frying pan and grate the onion. When the butter is bubbling add the onion and sautee for about 4 minutes until softened. Allow to cool then add to the bread mixture.

3. Mix the meats, the onion and bread, the egg and the spices, then add a large pinch of salt and pepper.

4. Really mash the mixture together with a wooden spoon- you want it to be more like a pate texture.

5. Lightly wet your hands then roll the mixture into small meatballs (around 40).

6. Heat another 2 tbsp butter in a large frying pan and brown the balls in batches until they are brown all over and just cooked through. Place to the side in a bowl.

7. Add another 3 tbsp butter to the pan and then add 3 tbsp of flour when it is bubbling. Whisk into a roux, allow to cook for a few minutes.

8. Gradually pour in the stock, whisking all the time into a smooth sauce. Stir in the dijon, Worcestershire sauce and lingonberry and bubble for another couple of minutes.

9. Pour in the cream, stir well and season to taste.

10. Add the meatballs back in for a few minutes to warm then, then scatter the parsley over.

11. Serve with mashed potato and lingonberry jam on the side

12. Eat and enjoy!