Classic Swedish meatballs

• lean pork mince↗400g g
• egg↗1

  beaten

• small onion1

  finely chopped or grated

• fresh white breadcrumbs↗85g g
• finely chopped dill1 tbsp tbsp

  plus extra for serving

• olive oil↗1tbsp each tbsp

  and butter

• plain flour↗2 tbsp tbsp
• hot beef stock400ml ml

  (can be from a cube)

Step-by-step instructions

1. 1

   In a bowl combine the mince with the egg, onion, breadcrumbs, dill and seasonings. Form small meatballs about the size of a nut – you should get about 20.

2. 2

   Heat olive oil in a large non‑stick pan and fry the meatballs until golden brown. You may need to do this in two batches. Remove them, melt the butter, then sprinkle flour and mix well. Cook for 2 minutes, then slowly stir in the broth while whisking constantly. Continue whisking until the sauce thickens, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and puree.