Super-versatile meatballs
Contains pork – recipe is for non-Muslims only
Serve these meatballs Swedish-style with potatoes and lingonberry jam. You can also pack them in a wide-necked thermos with pasta for kids to take to school
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 314
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fat 13g
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saturates 4g
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carbs 16g
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sugars 2g
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fibre 2g
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protein 31g
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salt 0.8g
Ingredients
- ½ medium onion, roughly chopped
- 85g fresh white breadcrumbs
- 1 tbsp chopped parsley
- 200g lean pork mince
- 200g turkey mince
- grating of nutmeg
- 1 tbsp plain flourplus more for dusting
- rapeseed oilfor frying
- 1 tbsp butter
- 400ml hot beef stock
- 2 tbsp single cream
Tip
Make it in a slow cookerYou can use a slow cooker for this, making up the whole recipe then leaving it to cook through on Low for 6 hours.
Method
Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.
Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
