Swedish Meatballs

Ingredients:

• 500g pork mince
• 500g beef mince
• 1 onion, diced
• 1 egg
• 3/4 cup breadcrumbs
• 1/4 tsp nutmeg
• 1/4 tsp all spice
• 1 pinch salt & pepper

• 3 tbsp butter
• 3 tbsp flour
• 2.5 cups beef stock
• 1/2 cup light cooking cream
• (Left over juice from cooking meatballs)

• 1.5kg potatoes
• 2 tbsp butter
• 1/2-3/4 cups light milk
• Salt & pepper

• Sprinkle of parsley
• Cranberry sauce

Method:

• In a large mixing bowl, combine all ingredients thoroughly. This includes ground meat, breadcrumbs, egg and seasoning. Roll the mixture into evenly sized golf ball-sized meatballs and set aside on a plate or tray. Heat a large saucepan over medium heat and add a small amount of oil. Fry the meatballs, turning occasionally, until they are golden brown on all sides and cooked through. This should take approximately 8–10 minutes. Once cooked, remove the meatballs from the pan and set them aside. Reserve any pan juices for the gravy.

• Using the same saucepan, keep the heat at medium and add butter and oil. Once the butter has fully melted, gradually whisk in the flour to form a roux. Stir continuously for about 1 minute until the roux turns golden brown. Slowly pour in the stock while whisking to prevent lumps from forming. Add the cream and the reserved meatball juices, stirring continuously. Allow the gravy to cook and thicken, stirring occasionally, for about 5–7 minutes. Once thickened to the desired consistency, add the cooked meatballs back into the pan.

• Place the peeled potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender (about 15–20 minutes). Drain the potatoes well and return them to the pot. Add butter, cream, and any additional seasonings such as salt and pepper. Mash the potatoes with a potato masher until smooth and creamy.

• Place all components on a plate and serve with cranberry sauce and enjoy!