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

Prep:15 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 314
fat 13g
saturates 4g
carbs 16g
sugars 2g
fibre 2g
protein 31g
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 cooker

You 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.