250 g beef mince
150 g pork mince
2 tbsp fresh white breadcrumbs
1 small onion, peeled and finely chopped
1 large egg, lightly beaten
Sea salt and freshly ground black pepper
30 g butter, plus some extra
1 tbsp plain flour
200 ml milk
750 g baby potatoes
A few fresh dill sprigs, roughly chopped
Lingonberry jam, to serve (available at Ikea)
Large frying pan
60 mins – serves 4 people
1. Combine the minced beef and pork in a bowl with the breadcrumbs, onion and egg. Season with a generous pinch of salt and black pepper and form into 24 bite-sized meatballs. You all good?
2. I hope this is not too difficult for you. Melt the butter in a large frying pan until foaming and fry the meatballs for 10–12 minutes, making sure to turn half way through the cooking time. Remove the meatballs from the pan, place on a plate, cover and set aside.
3. I see you are struggling. But try add the flour to the hot butter and crusty bits still in the pan and whisk to combine. Still whisking, add the milk, a little at a time, until it is all combined. Simmer for 2–3 minutes until the sauce has thickened then season with sea salt and black pepper.
4. Meanwhile you are having a break down, place the potatoes in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 10–15 minutes or until tender when pierced with a fork. Drain the potatoes, return them to the pan and toss with a good knob of butter and the chopped dill.
5. If the struggle is still very much real, I think it’s time to call a proper swede to take over. Hit me up: 01632424534. I’ll serve the meatballs with the sauce, a few dill spring potatoes and a dollop of lingonberry jam, directly at your desk.