Swedish-ish Meatballs » Dish Magazine
With a surprisingly rich and slightly sweet flavour, this meatball dish is perfect either spooned on top of wide egg noodles or on a pile of creamy mash.
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Ingredients
- Meatballs
- 500 grams pork mince
- 250 grams beef mince
- 2 eggs, lightly beaten
- 2 slices white toast bread, crusts removed
- ¼ cup milk
- 2 cloves garlic, peeled and crushed
- 2 tablespoons grated Parmesan
- ⅓ cup ricotta
- ⅛ teaspoon dried chilli flakes
- ½ teaspoon fennel seeds, dry toasted and ground in mortar and pestle
- sea salt
- freshly ground black pepper
- finely grated zest of ½ lemon
- olive oil spray
- 50 grams butter
- 4 tablespoons plain flour
- 1½ cups good quality beef stock
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 150 grams sour cream
- ⅓ cup grated parmesan
- 2 tablespoons finely copped fennel or dill stalks
- ¾ cup cherry or lingonberry jam/jelly
- ¼ cup fennel or dill sprigs
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