Swedish style meatballs
Kicking off this year in comfort food mode chez kitchen Exile. This is my take on Swedish meatballs, a simple enough recipe, but pretty tasty. I like to make a large batch of this meatball mix and then freeze in smaller batches. I can then take it out of the freezer and simply form the meatballs and cook. Serve these with simple boiled potatoes or a nice creamy mash.
300g pork mince
100g onion finely chopped
90ml cream
100g breadcrumbs
5g all spice powder
Salt and pepper to taste
30ml oil for frying
Mix all ingredients together until well combined
Form into balls (roughly golf ball sized) and leave in the fridge for a few hours to set
Test a small amount of the meat ball mix by frying it in a pan, if need be adjust the seasoning
Pre heat your oven to 180c (fan), 190c (normal) or set your barbecue up indirect cooking at 190c
In a pan fry off the meatballs in the oil until browned all over
Place in a baking tray/cast iron dish and cook in the oven/barbecue for 25 minutes
Sauce
200ml beef stock
20ml crème fraiche, room temperature
Salt and pepper
5g freshly chopped chives for garnish
In a pan reduce the stock by half
Turn off the heat and stir through the crème fraiche
Season to taste with the salt and pepper
.jpg "Kamado Joe - Joe Junior review")
0 comments