- 250g lean minced beef
- 250g minced pork
- 1/2 medium onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 15g fresh dill, finely chopped, plus extra to garnish
- 15g flat leaf parsley, leaves finely chopped
- 50g fresh white breadcrumbs
- 1tsp flaked sea salt
- oil, for spraying or brushing
- ground black pepper
- 4tbsp lingonberry or cranberry sauce, to serve
- For the gravy
- oil, for spraying for brushing
- 1/2 medium onion, very finely chopped
- 2tbsp plain flour
- 750ml beef stock, made with 1 beef stock cube
- 2tsp tomato puree
- 1tbsp single cream
- flaked sea salt
- ground black pepper
To make the meatballs, place the beef and pork mince into the bowl of a food processor with the onion, garlic, herbs, breadcrumbs and salt. Blend until a thick paste is formed, similar to sausage meat. Divide the mixture into 20 portions and roll into small, neat balls.
Spray or brush a large, deep non-stick frying pan with the oil and fry the meatballs for 6-8 minutes, or until nicely browned. Roll and turn the meatballs around in the pan as they brown to prevent them becoming flattened on the side. Transfer them to a medium saucepan or saute pan using a slotted spoon.
To make the gravy, spray or brush a little oil in the same pan used to fry the meatballs. Fry the onion over a low heat for 3 minutes, or until softened and lightly browned, stirring regularly. Sprinkle the flour into the pan and stir well.
Slowly stir in the stock, then add the tomato puree and bring to a simmer, stirring continuously. The gravy may have become a little lumpy, but keep stirring (using a silicone whisk preferably), and it should come together. Cook for 4 minutes, stirring continuously. Season and strain the gravy through a sieve into the pan with the meatballs.
Bring the sauce to a gentle simmer. Cover loosely and cook for 20 minutes, or until the meatballs are tender, stirring occasionally. Add a little extra stock or water if the sauce has reduced too much. Remove the lid, stir in the cream and increase the heat under the pan.
Simmer the gravy for a further 2-3 minutes or until thickened enough to lightly coat the meatballs. Adjust the seasoning to taste and serve.
Freeze the cooled gravy- coated meatballs in labelled zip-seal bags or freezer-proof containers for up to 3 months. Defrost in the fridge overnight and reheat thoroughly in a large, wide based saucepan, stirring gently until piping hot.