These lovely meatballs are a family favourite which we have made and enjoyed many times they can be eaten with potatoes or noodles and pair very well with both.
- 1 chopped onion
- 1 tbsp of butter
- 1 kilo of beef/pork mince I use half and half.
- 1/2 a cup of breadcrumbs
- 2 eggs beaten
- A tsp of salt
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground cardamom powder
- 1/4 tsp of allspice
- 1/4 tsp of Dill.
- 2 tbsp of butter
- 3 tbsp of flour
- A large pinch of salt
- A large pinch of pepper + 1/4 Tsp
- 1 pint of beef stock
- 1/2 a cup of single cream.
Preheat the oven to 350F/170C
Melt 1 tbsp of butter in a large pan over a medium heat. Add the chopped onion and cook until transparent about 2-3 minutes.
In a large bowl combine the onion and all the meatball ingredients… Using your hands to combine everything well. Once combined take a small amount of the meat mixture to cook to check and adjust the seasoning if necessary then using damp hands roll the mixture into 1 1/2 inch balls about 24.
In the same pan that you cooked the onions, cook the meatballs in batches … …Cook the meatballs turning until all sides are browned. Drain on a paper towel covered plate.
In the same pan melt the 2 tbsps of butter with the dripping and the bits from the pan, whisk in the flour and cook for 1 minute.
Gradually add the beef stock, whisking when all the stock is added add the cream and cook for 1-2 minutes whisking until the sauce has slightly thickened.
Add the meatballs and gently spoon the juice over them and cook in the oven for 30 minutes.
Serve with boiled potatoes or pasta and steamed vegetables…drizzle with a little sour cream…
Thank you once again for reading this post I hope you all have a great weekend 🙂 xx