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Method Prep:15min › Cook:30min › Ready in:45min
In a deep bowl, mix the mince and pork with nutmeg, allspice, flour, salt and pepper; mix well. Stir in cream (or milk) and beaten egg.
Shape the mixture into 40 or so meatballs, depending on what size you prefer them to be.
Heat oil in a large pan over medium-high heat. Gently fry the meatballs, in batches, until browned and cooked through. Transfer to a plate while you make the sauce.
Transfer to a plate while you make the sauce: Melt butter in the same frying pan you cooked the meatballs, scraping up any of the tasty bits stuck to the bottom. Add flour and mix to thicken; gradually add the stock and slowly bringing the sauce to a low simmer. Add cream, fresh dill and season to taste. Place the cooked meatballs in the sauce and gently warm through before serving.
Way too much milk for the amount of meat. That made the meat really runny had to add breadcrumbs as flour would have made it taste too floury. Sauce is yummy probably due to all that butter. Meatballs themselves a bit too bland - 24 Jan 2013