SWEDISH MEATBALLS

SERVES 4 PREP 20 MINS + CHILLING COOK 15 MINS

• 1 tbsp olive oil, plus 1 tbsp extra

• ½ onion, finely chopped

• 500g pork mince

• ½ cup mashed potato

• ½ cup fresh breadcrumbs

•

1/3 cup cream

• 1 egg

• 1 tbsp chopped flat-leaf parsley

• 30g salted butter

• 1 tbsp plain flour

• 1 cup chicken stock

• cranberry sauce, steamed vegetables, to serve

1 Line an oven tray with baking paper. In a large frying pan, heat oil on medium. Saute onion 4-5 mins until tender.

2 In a large bowl, combine onion, mince, potato, breadcrumbs, cream, egg and parsley. Season to taste.

3 With wet hands, roll mixture into 8 balls. Place on tray. Chill 1 hour.

4 In same pan, heat butter and extra oil on medium. Cook meatballs, turning, 10-12 mins until browned and cooked through. Set aside, covered.

5 Place flour in a small jug and gradually add stock, stirring to avoid lumps. Add to frying pan and simmer 3 mins, stirring, to form gravy.

6 Serve with cranberry sauce and steamed vegetables of choice.