Makes approximately 2 dozen
1 pound ground beef
1/2 pound ground pork
1 onion, finely chopped
1 clove garlic, crushed
1/2 cup bread crumbs
1 egg
5 tablespoons whole milk
Generous salt and pepper
Dash of oil
3 tablespoons butter
5 tablespoons all purpose flour
1 cup vegetable stock
1 cup beef stock
2/3 cup thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
2 tablespoons finely chopped parsley
In a large bowl, combine ground beef and pork, using your fingers to break up any lumps. Mix in finely chopped onion, garlic, bread crumbs and egg. Add milk and season well with salt and pepper
Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape while cooking).
In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides, put in an ovenproof dish, cover and bake at 400 degrees 30 minutes
Melt butter in a pan. Whisk in plain flour and stir for two minutes. Add vegetable stock and beef stock and continue to stir. Add double cream, soy sauce and Dijon mustard. Bring it to simmer and allow sauce to thicken
Add the meatballs when done to the sauce, add some parsley and kroon! (that’s Boom in Swedish)
