Name: Swedish Meatballs
Yield: 4
Cuisine: Swedish
Ingredients: Pork Mince; Egg; Onion; Fresh Breadcrumbs; Dill; Extra Virgin Olive Oil; Butter; Plain Flour; Pure Beef Broth; Double Cream

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From our first ever book 'The Sustainable Meat Cookbook' comes this family favourite seasonal recipe.

'As the weather starts to become unsettled and we spend more time sheltering under trees, there is a dish that our hearts call out for. Something simple to put together, which provides comfort and nourishment; our families version of the classic Swedish meatballs.

The Scandinavians are famously happy people, and with dishes like this one at the heart of the homestead, it's not difficult to see why.'

Ingredients

400g

Saddleback Pork Mince
1

Large Egg, beaten
1

Onion, finely diced
100g

Fresh Breadcrumbs
A Small Bunch

Dill, finely chopped
1 tbsp

Extra Virgin Olive Oil
1 tbsp

Butter
2 tbsp

Plain Flour
400ml

Pure Beef Broth
100ml

Double Cream

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Method

Place the minced pork, breadcrumbs, egg and chopped dill in a mixing bowl and season generously. Mix the ingredients together and form into 1 inch 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.