I can’t call these meatballs what I’d like to call them but you know that really big furniture shop where you always get so frustrated because it takes hours to go round, and where everything is called blimtong, or nangog, or flipnob? Well, these are a bit like the meatballs you can buy there.
Ingredients
For the Meatballs
- 2 tbsp plain flour
- salt and freshly ground white pepper
- 10 oz (300 g) minced beef
- 10 oz (300 g) minced pork (this adds moisture to the mix)
- 1 tsp ground allspice
- 2 tbsp fresh breadcrumbs
- 2 tbsp milk
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
For the Sauce
- 1 tbsp unsalted butter
- 1 tbsp plain flour
- 7½ fl oz (225 ml) beef stock
- ½ tsp soy sauce
- 4 fl oz (120 ml) double cream
How to Make It
- Put the flour on a dinner plate and season with salt and white pepper.
- Tip both types of meat, the allspice, breadcrumbs and milk into a bowl, then season well with the salt and pepper and mix well with your hands.
- Wet your hands (this stops the meat from sticking to them) and roll the mixture into meatballs. You should get 25–30. Toss them in the seasoned flour.
- Heat the oil in a large, wide pan over a low heat, then add the butter; the butter will bubble. Once the bubbles subside, drop in the meatballs and fry them slowly for 5–8 minutes, turning to cook them on all sides, until golden and cooked through. Using a slotted spoon, remove them from the pan.
- Now make the sauce. Melt the butter in the same pan in which you cooked the meatballs, over a medium-low heat, then add the flour and whisk until golden brown. Still whisking, pour in the stock and let it bubble, stirring until the sauce has thickened. Add the soy sauce and cream. Taste and adjust the seasoning if necessary. Return the meatballs to the pan to reheat.
- Serve with boiled potatoes, chips, rice, mash, carrots, and lingonberry or cherry jam.
