Brian’s Swedish Meatballs

Method

In a bowl, mix the mince with the egg, onion, breadcrumbs, dill, allspice, a grating of nutmeg, a small dash of Worcestershire sauce and seasoning. Use your hands to squeeze everything together so that everything is well combined – alternatively put into a food processor and pulse a few times. With slightly damp hands form the mixture into walnut sized meatballs – you should get 20-24.

Heat the oil in a large non-stick frying pan and cook the meatballs over a medium heat for about 6-8 minutes, swirling the pan occasionally to cook all sides. You may have to do this in batches. Remove from pan and keep warm in a low heat oven.  Melt the butter in the same pan, then sprinkle over the flour and stir well. Cook for 2 mins, then gradually whisk in the stock and add the Worcestershire sauce. Keep whisking and bring to the boil, until you have a creamy gravy. Add the cream and season with salt and plenty of pepper – you should have a light brown sauce. Add the meatballs and any juices back to the sauce and simmer for a minute or two. Serve the meatballs with a side of mash and lingonberry sauce. Sprinkle with dill.