Ingredients
- 4 slices white bread, crusts removed
- 200ml double cream
- 1 tsp salt
- 1 tsp white pepper
- 2 onions, finely chopped
- 1 tbsp butter
- 250g minced pork
- 250g minced beef
- 2 - 3 eggs
- Extra butter for frying
- 2 tbsp plain flour
- 2 tbsp butter
- 250ml Freja Beef Bone Broth
- 125ml double cream
- Lingonberry jam
Instructions
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Rip up the white bread into small pieces and leave to soak in the double cream.
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Melt the 1 tbsp of butter in a large frying pan and add the onions. Fry gently until soft and translucent. Then put aside.
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Put the mince in a large bowl with the salt, pepper, eggs, cream-soaked bread and the cooled onions and mix well.
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Fry a small amount to check the seasoning and continue until you’re happy with the flavour.
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Roll into balls, using about ½ a tablespoon of mixture per ball.
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Melt some butter in the same frying pan you used for the onions and fry the meatballs in batches.
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Once you’ve fried them all put to one side (they take seconds to reheat in the microwave when needed).
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To make the gravy melt the butter in a large pan and then whisk in the flour over a low heat, making a roux. Once incorporated gradually whisk in the Freja broth and double cream and bring to a simmer. Still whisking, allow it to simmer for around 5 minutes or until it starts to thicken.
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Serve the meatballs with lashings of gravy and a big spoonful of lingonberry jam. If you can’t find any then a cranberry jam or redcurrant jelly would work as well.
