Nguyên liệu
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500 g beef mince
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250 g pork mince
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1 onion, finely chopped
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1 clove of garlic, crushed or minced
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100 g breadcrumbs
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1 egg
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5 tbsps whole milk
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Salt and pepper to taste
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Dash of oil
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40 g butter
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40 g plain flour
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150 ml vegetable stock
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150 ml beef stock
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150 ml thick double cream
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2 tsps soy sauce
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1 tsp Dijon Mustard
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For the meatballs: Combine beef and pork mince 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.
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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).
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In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
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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. Set the meatballs aside when done.
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For the Swedish cream sauce: In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml 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.
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When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.