BBC Good Food Magazine
You can set aside four or five of these moreish Swedish-style pork and turkey meatballs for next day’s lunch to enjoy with pasta or potatoes, plus a handful of green vegetables if you like.
SERVES 4 PREP 15mins COOK 30 mins EASY ❄
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 lour, 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 pork and turkey mince, nutmeg and some seasoning. Pulse to just combine (you don’t want to 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 browned all over, then carefully lift them out with a slotted spoon and drain on kitchen paper.
3 Melt the butter in the pan, then sprinkle over the 1 tbsp 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 for 5 mins. Stir in the cream. Before serving, check one of the meatballs to make sure it is cooked through. Will keep chilled for up to two days.
PER SERVING 314 kcals • fat 13g • saturates 4g • carbs 16g • sugars 2g • ibre 2g • protein 31g • salt 0.8g