knife, frying pan, Hands, Big bowl, saucepan, Balloon whisk
- 40 g onions
- 5 g parsley
- 1 cloves garlic
- frying pan
Fry the onions in butter until slightly charred - save the pan for later. Finely chop the garlic.
- 250 g Minced Beef
- 250 g Minced Pork
- 25 g breadcrumbs
- sea salt
- ground allspice
- Peppercorns (ground)
- Big bowl
Add all of the ingredients shown (plus the onion, parsley and garlic from last step) to a bowl, then mix with your hands to until fully combined.
Heat up the frying pan used for the onions to a medium-high heat. When you are ready to fry the meatballs, add ghee (butter works too but there is a risk of it burning) to the pan to stop the meatballs sticking. Shape the mince into balls that are a bit smaller than golf balls and fry (remember the butter) until they have some nice colour on them and are cooked most of the way through (they will finish cooking in the sauce later)
- 100 ml cream
- 200 ml beef stock
- white peppercorn (ground)
- 2 tbsp Plain flour
- Balloon whisk
For the sauce, boil the stock in a saucepan. Once boiled, turn the heat down and add the cream. Add the salt and pepper to taste. You can use black pepper if you don’t mind black spots in the white sauce. If you want your sauce to be thicker, you can add up to 4tbsp of flour into the sauce (half a tbsp at a time) and whisk well to avoid getting lumps.
Make sure the sauce is fairly hot and add the meatballs to cook for longer until they are fully cooked all of the way through. Add more seasoning if you need to.
- boiled potatoes (for serving)
- lingonberry jam (for serving)
- salad (for serving)
- Gherkins (for serving)
If you want to be traditional, serve with boiled potatoes, lingonberry jam, salad and pickled gherkins.