Swedish Meatballs!

Ingredients

 400g lean pork mince
 1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp finely chopped dill, plus extra to serve
1 tbsp each olive oil and butter
 2 tbsp plain flour
 400ml hot beef stock (from a cube is fine)

 Method: In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

 Note: I transfered the Meatballs to a large saucepan whilst frying the next lot. I then covered them all with the gravy and cooked them for awhile as they weren't cooked all the way through after frying them. I also used turkey mince rather than pork and doubled the recipe! The double recipe fed four adults for dinner, James and Jesse for lunch and I still had a portion large enough for me or Jes to put in the freezer. It was delicious!