Serves 4

Ingredients

• 200g minced beef
• 250g minced pork
• 1 egg
• 1 small onion, chopped finely
• 100g fresh breadcrumbs
• A pinch of nutmeg
• Olive oil
• 200ml beef stock
• 200ml double cream
• 1 sprig of fresh dill, chopped
• 4 tbsp cranberry sauce (or lingonberry from IKEA)
• 400g potatoes for mashing
• Butter
• Milk
• Salt & pepper

Method

1. Mix the beef & pork mince, nutmeg, onion, breadcrumbs, and egg together with a generous pinch of salt and pepper
2. Roll and shape the mixture into walnut-sized meatballs, ensuring that they are densely packed so that they don’t fall apart in the pan (throwing them from hand to hand helps!)
3. Place the washed potatoes into a pan of cold salted water, bring to the boil and simmer for 15 minutes
4. Heat some oil in a non-stick pan and fry the meatballs until they have browned all over
5. Drain off any excess fat from the bottom of the pan, then add the beef stock and cream, simmering for 10 minutes to thicken the sauce and cook the meatballs through
6. Meanwhile mash the potatoes with butter, milk, salt and pepper
7. Chop the dill and stir through the sauce at the last moment before serving with potato and a dollop of cranberry sauce on the side

Source

This recipe is from SORTEDFood, click here for the original recipe and video!