Meatballs
Ingredients
- 1 small onion, finely diced
- 1 tbsp butter (or oil if you prefer)
- 250g pork mince
- 250g beef mince
- 1 egg
- 1 tsp ground allspice
- 1 tsp salt
- 2 slices white bread, soaked in milk
Method
- Fry the onion in the butter over low heat until soft and translucent.
- Place the sauteed onions in a large mixing bowl and add the beef and pork mince, egg, allspice, and salt.
- Gently squeeze the excess milk from the bread and add to the bowl as well. Mix well.
- Shape tablespoons of the mix into meatballs (wet your hands to stop the mixture sticking).
- Chill the meatballs in the fridge for 30 minutes (this will help them to retain their shape while cooking).
- Preheat the oven to 180C (160C fan forced).
- Pan-fry the meatballs in butter (or oil if you prefer) in small batches until browned all over.
- Transfer to an oven proof dish, cover and bake for 20 minutes.
Sauce
Ingredients
- 2 tbsp butter
- 2 tbsp plain flour
- 2 cups beef or chicken stock
- ½ cup sour cream
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- ¼ cup chopped parsley
Method
- Melt the butter in a large pan and add the flour. Whisk until it comes together.
- Continue whisking while you add the stock, soy sauce and Dijon mustard.
- Simmer gently until the liquid is reduced and the sauce is thickened.
- Stir in the cream and season to taste.
- Remove meatballs from the oven and add them to the sauce. Simmer for about 5 minutes.
- Sprinkle with parsley and serve with mashed potatoes and lingonberry or cranberry sauce.
Serves 4
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