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.