Meatballs

Name: Meatballs
Total time: 50 min
Yield: 6 Portions
Ingredients: 75g bread crumbs; 4tbsp milk; 300g finely ground beef; 300g finely ground pork; 1 egg; 0.25tsp Nutmeg, Ground; 1tsp Garlic Granules; 0.25tsp Pepper White, Ground; 1tsp Himalayan Salt; 1tbsp oil; 40g butter; 30g plain flour; 500ml beef stock; 125ml cooking cream

45—50 Min

Nutmeg, Ground

Enjoy these juicy meatballs made with a blend of beef and pork, paired with a creamy and rich gravy. Perfectly served alongside mashed potatoes, peas, and cranberry jam for a hearty, comforting meal in cold winter weather.

Ingredients 6 Portions

For the balls
- 75 gbread crumbs
- 4 tbspmilk
- 300 gfinely ground beef
- 300 gfinely ground pork
- 1 egg
- 0.25 tspNutmeg, Ground
- 1 tspGarlic Granules
- 0.25 tspPepper White, Ground
- 1 tspHimalayan Salt
- 1 tbspoil
For the sauce
- 40 gbutter
- 30 gplain flour
- 500 mlbeef stock
- 125 mlcooking cream

Preparation

1
Mix the breadcrumbs and milk in a bowl and let it soak for 2 minutes. In a large bowl, add the meat, egg, spices and soaked breadcrumbs and mix well, preferably with your hands.
2
Scoop out the mixture with a spoon and shape small balls with wet hands. You should get about 30 meatballs.
3
In a large pan, heat 1 tablespoon of oil over medium heat. Add the meatballs and fry them, turning occasionally, for about 10 minutes, or until they are cooked. If all the meatballs don't fit in the pan, work in batches. Remove the baked meatballs and place them under aluminium foil to keep them warm.
4
Reduce the heat to medium. Add the butter to the pan and melt it. Add flour, mix, and fry for 1 minute. While stirring, pour in about 1/4 of the beef stock and gradually add the remaining stock. Cook for 2 minutes, then add the cream and cook for a few minutes, then remove from the heat.
5
Serve the meatballs with sauce, mashed potatoes, boiled peas and some cranberry jam.