Why recepie famous for?
Serve these meatballs Swedish-style with potatoes and lingonberry jam. You can also pack them in a wide-necked thermos with pasta for kids to take to school
Ingredients
½ medium onion, roughly chopped85g fresh white breadcrumbs
1 tbsp chopped parsley
200g lean pork mince
200g turkey mince
grating of nutmeg
1 tbsp plain flour plus more for dusting
rapeseed oil
for frying
1 tbsp butter
400ml hot beef stock
2 tbsp single cream
Instructions
Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
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