Swedish meatballs
Photography by Ben Dearnley
Serves 4
Ingredients
1 onion, finely chopped
500g pork mince
1 egg yolk
1 tbs chopped dill, plus extra to garnish
4 tbs lingonberry sauce (see note), plus extra to serve
1 tbs olive oil
20g unsalted butter
1 tbs plain flour
3/4 cup (185ml) chicken stock
4 tbs (1/3 cup) light sour cream
Baby potatoes and green beans, to serve
Method
Combine the onion, pork mince, egg yolk, dill and 2 tablespoons of the berry sauce in a bowl, season with salt and pepper and mix well. Using damp hands, form into about 20 walnut-sized balls. Chill for 30 minutes if you have time (this will help the balls hold together).
Heat oil in a large frypan over medium heat. In 2 batches if necessary, cook the meatballs, turning frequently, for 10 minutes or until lightly browned all over and almost cooked through. Remove meatballs and set aside.
Drain excess oil from pan. Add the butter, swirling to melt, then flour. Stir for 1 minute, then add stock and simmer for 2-3 minutes until thick. Stir in the cream and remaining berry sauce. Return meatballs to the pan, season, then simmer for 1-2 minutes until heated through. Serve with potatoes, beans and extra berry sauce, garnished with dill.
Notes
Lingonberry sauce is from Ikea and selected gourmet shops, or use whole berry cranberry sauce.
delicious. - March 2008
Recipe by Valli Little
