Prep 20 mins
Cook 30 mins
From british chef Jamie Oliver's trip to scandinavia, a delicious version. Allow 1 hour for the meatballs to firm before cooking.
For the meatballs
- 1 tablespoon mixed fresh herbs, such as dill, flat-leaf parsley or 1 tablespoon chives, roughly chopped
- 300 g ground pork, the best quality you can afford
- 300 g minced beef
- 1 large egg
- 100 ml milk
- 75 g dried breadcrumbs
- 1 teaspoon ground allspice
- sea salt & freshly ground black pepper
- olive oil
For the sauce
- 1⁄2 lemon, juice of
- 300 ml beef stock, preferably organic (if using a stock cube, 1/2 is enough)
- 1 tablespoon plain flour
- 60 ml double cream
- 1 (200 g) jar of lingon berries, cranberry, blackberry or 1 (200 g) blackcurrant jam, to serve
- Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
- Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
- When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
- Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
- Serve your meatballs – eight per person is about right – drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.