Swedish meatballs

Swedish Meatballs

200g minced beef
250g minced pork
1 egg
1 small onion, finely diced
large handful of breadcrumbs (100g)
pinch of nutmeg
oil for frying
200ml beef stock
200ml double cream
bag of new potatoes
fresh dill chopped
(4 tbsp cranberry sauce)


Mmix beef & pork mince, nutmeg, finely diced onion, breadcrumbs and egg together with a generous pinch of salt and pepper.
Roll and shape the mixture into walnut-sized meatballs.
Place the washed potatoes into a pan of cold salted water, bring to the boil and simmer for 15 minutes.
Heat some oil in a non-stick pan and fry the meatballs until they brown all over.
Drain off any excess fat from the bottom of the pan.
Add the beef stock and cream to the pan and simmer for 10 minutes to thicken the sauce and cook the meatballs through.
Chop the dill and stir through the sauce at the last moment before serving with the drained potatoes (and with a dollop of cranberry sauce on the side if desired).

As seen at www.sortedfood.com