Swedish Meatballs

My other half is a big meatball fan and upon seeing in this months Good Food magazine a recipe for Classic swedish meatballs I knew I had to make them! They are easy to make, quite plain but still good to eat.

This is the full recipe from the magazine, though I substituted the dill for dried thyme, mainly as I forgot to buy any! Additionally I had used up all the frozen stash of breadcrumbs so I substituted with Paxo natural breadcrumbs, my mince weighed in at 500g so I slightly upped the flour/ stock ratio to allow for this.

Serves 4

400g Lean pork mince
1 egg beaten
1 small onion, finely chopped or grated
85g fresh breadcrumbs
1 tbsp freshly chopped dill (or thyme!)
1 tbsp olive oil
1 tbsp butter
2 tbsp plain flour
400ml hot beef stock (I used kallo boullion cube)
s&p to taste

Mix in a bowl the seasoning, egg, breadcrumbs and pork until combined, roll into little balls, roughly walnut sized. Recipe states 20 but I got 31 from my increased amount of ingredients

Heat the olive oil in a large frying pan, brown the meatballs and cook through, you may need to do in 2 batches, remove and keep warm. Add the butter and flour to the pan, whisk to combine and cook for 1-2 minutes, slowly add the beef stock, whisking until thickened

Add the meatballs back to the pan and heat through for a couple of minutes, serve with vegetables of your liking. I did braised green cabbage and roasted sliced charlotte potatoes. If you have any cranberry jelly it makes a nice addition.