For the meatballs:
· 500 g ground beef
· 250 g ground pork
· 1 onion, finely chopped
· 1 clove of garlic, crushed
· 100 g breadcrumbs
· 1 egg
· 5 tablespoons of whole milk
· salt and pepper to taste
For the cream sauce:
· dash of oil
· 40 g butter
· 40 g flour
· 150 ml vegetable stock
· 150 ml beef stock
· 150 ml cream
· 2 teaspoons soy sauce
· 1 teaspoon Dijon mustard

For the meatballs:
Combine beef and pork and mix thoroughly to break up any lumps.
· Add finely chopped onion, garlic, breadcrumbs, egg and mix.
· Add milk and season well with salt and pepper.
· Shape mixture into small, round balls.
· Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).
· In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
· When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.
Swedish cream sauce:
In frying pan, melt 40 g of butter.
· Whisk in 40 g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.
· Add 150 ml of vegetable stock and 150 ml of beef stock and continue to stir.
· Add 150 ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.
· Bring to a simmer and allow the sauce to thicken. Continue to stir.
· When ready to eat, serve with your favorite potatoes – either creamy mash or mini new boiled potatoes.
· Enjoy!

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