Su­per-ver­sa­tile meat­balls

BBC Good Food - - Inside -

Serve th­ese Swedish-style with pota­toes and lin­gonberry jam, or over pasta or steamed rice. Add a side salad or veg.

Take to school in: a wide­necked ther­mos, best served with pasta for school.

SERVES 4 PREP 15 mins COOK 30 mins EASY G

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 flour plus ex­tra for dust­ing rape­seed oil, for fry­ing

1 tbsp but­ter

400ml hot beef stock

2 tbsp sin­gle cream

1 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. 2 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.

3 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.

PER SERV­ING 314 kcals • fat 13g • sat­u­rates 4g • carbs 16g • su­gars 2g • fi­bre 2g • pro­tein 31g • salt 0.8g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.