Swedish meatballs with creamy mustard sauce

Ingredients

• 8 ounce / 225 grams ground beef
• 8 ounce 225 grams ground pork
• 1 large onion (finely chopped) (approximately 1 cup)
• 1 clove garlic (minced) (or 1 teaspoon garlic paste from a jar)
• 1 cup / 100 grams fresh breadcrumbs
• 2 small eggs
• 1/4 cup / 60ml milk
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon dried dill
• 1 teaspoon allspice
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt (optional)
• 1/2 teaspoon ground black pepper (or to taste)
• 2 tablespoons olive oil (for frying the meatballs)
• 1 1/2 ounce / 40 grams butter
• 2 tablespoons / 30 grams plain flour (for thickening)
• 3/4 cup / 180ml vegetable stock (made with a stock cube)
• 3/4 cup / 180ml beef stock (made with a stock cube)
• 1/2 cup / 120ml double or heavy cream
• 2 teaspoons dark soy sauce
• 1 tablespoon worcestershire sauce
• 2 teaspoons Dijon mustard (or to taste)
• salt (to taste (optional))

Instructions

1. 1

   --- Meatballs ---

2. 2

   Place all the ingredients for the meatballs (except for the olive oil) into a food processor that has been fitted with a steel cutting blade. Process until everything is finely chopped.

3. 3

   Transfer the meat to a large mixing bowl and press together with your hands to form a large ball.

4. 4

   Roll golf-ball sized pieces of meat into balls and place them on a plate (see Note 1). Depending on how large you make the meatballs you should get about 20. Transfer the plate with the meatballs to the refrigerator and leave for at least 30 minutes to give the meatballs time to firm up. This will help to prevent them from breaking up during the cooking process.

5. 5

   Heat the olive oil in a large frying pan and fry the meatballs gently, turning with a pair of tongs, so that they are evenly browned on all sides. Reduce the heat and continue cooking the meatballs, turning occasionally until they are fully cooked (see Note 2). This should take about 5 minutes. Test for doneness by cutting a meatball in half - there shoul be no pink showing.

6. 6

   Transfer the cooked meatballs to a serving dish and keep warm while you make the creamy mustard sauce.

7. 7

   --- Creamy mustard sauce ---

8. 8

   Melt the butter in a saucepan over a low heat, then stir in the flour to form a lump-free roux. Cook, stirring continually for 1 minute.

9. 9

   Dissolve the stock cubes in 1½ cups of boiling water and stir into the roux and stir well.

10. 10

    Add the rest of the sauce ingredients, and whisk over a low heat until thickened.

11. 11

    Pour the sauce over the meatballs in the serving dish and serve with pasta, rice or mashed potatoes.