Number of Servings
Bring a part of Scandinavia into your home with this dish of the classic meatballs, perfect for a family meal when served with a bowl of comforting mash and a dollop of jam stirred into some gravy.
- 400g saddleback pork mince
- 1 large egg beaten
- 1 onion
- finely diced
- 100g fresh bread crumbs
- A small bunch of dill finely chopped
- 1 tbsp oil
- 1 tbsp butter
- 2 tbsp plain flour
- 400ml pure beef broth
- 100ml double cream
- Place the minced pork, breadcrumbs, egg and chopped dill in a mixing bowl and season generously. Mix the ingredients together and form into 1inch balls.
- Take a sturdy pan and heat the oil, then fry the meatballs in batches until golden brown. Once all the meatballs are coloured, keep them warm while you make the sauce.
- Add the butter to the same pan and heat until melted. Add the flour and stir it into the butter to make a roux. Cook the roux for a few minutes until sandy in texture and then gradually whisk in the hot stock and cook, stirring all the time until the sauce simmers and thickens.
- Return the meatballs to the pan, return to a simmer and then cook the meatballs on a low heat, stirring at regular intervals.
- Once the meatballs are cooked through, stir in the double cream, bring the sauce back up to heat and check the seasoning.
- Finish as the Scandinavians do with some chopped dill.