Classic Swedish meatballs
Serving size: 4
Ingredients
- 400 Grams lean pork mince
- 1 Egg
- 1 small onion , finely chopped or grated
- 85 Grams fresh white breadcrumbs
- 1 Tablespoon finely chopped dill, plus extra to serve
- 2 Tablespoons butter (for gravy)
- 4 Tablespoons plain flour
- 1 Litre hot beef stock (from a cube is fine)
- 1 Cranberry sauce
Instructions
1
In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.
2
Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, 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 heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.