- For the meatballs
- 1 large egg
- 60 mL (1/4 cup) thickened cream
- 1 large slice white bread, crusts removed and roughly torn into pieces
- 500g pork mince
- 1 small onion, grated on the coarse holes on a box grater
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 2 teaspoons brown sugar
- 2 teaspoons sea salt
- 1 tsp baking powder
- 500g beef mince
- enough plain flavoured oil (such as rice bran or canola) for frying meatballs
- For the cream sauce
- 30g butter
- 1 tablespoon plain flour
- 500mL (2 cups) low salt chicken stock
- 1 tablespoon brown sugar
- 240mL thickened cream
- 2 tsp lemon juice
- salt and pepper to taste
Note: For best results, use the paddle attachment on a stand mixer. The intense beating is crucial for attaining the correct texture for these meatballs. If you don’t have a stand mixer, you can approximate the same texture by really working the pork mince mixture well with your hands, slapping the meat against the mixing bowl and looking out for a change in texture.
Whisk the egg and cream together in a bowl. Add the torn bread and leave to soak for a few minutes while you get on with the recipe.
Meanwhile in a stand mixer fitted with a paddle attachment, beat the pork mince, onion, nutmeg, allspice, pepper, sugar, salt and baking powder for about 2 minutes on high speed. It will form a homogenous paste-like consistency. Add the bread, egg and cream mixture and beat for a further minute until well combined.
Add the beef mince and mix in on low speed until just combined. Do not over mix the beef.
Using wet hands, form into walnut sized meatballs.
Heat a large frying pan on medium heat and add about 2cm of oil. Gently drop in the meatballs and fry on one side until golden brown. Flip and fry until golden on the other side. Drain on paper towels and repeat with a second batch if necessary. (You can freeze the meatballs at this stage. Defrost and continue with the rest of the recipe.)
Tip out the oil, but leave any brown bits stuck to the bottom of the pan and place the pan back on the heat. Add the butter and when the foaming subsides add the flour. Cook flour and butter for about a minute then add the chicken stock, scraping any brown bits with a wooden spoon to release. Simmer the stock until reduced by half before adding the thickened cream.
Add the meatballs to the sauce. Add the lemon juice and taste for seasoning adjustments.
Serve the meatballs with mashed potatoes and steamed veggies of your choice. It’s also traditional to serve with lingonberry jam which is available at Ikea, or you could substitute with cranberry sauce which pretty similar.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.