Swedish meatballs

Step by Step

Step 1

Soak the breadcrumbs or oats in the hot stock for a few minutes. Meanwhile, in a food processor, whizz the beef and pork minces with the salt for 2 minutes until well blended. Add the egg, flour, spices, Worcestershire (or soy) sauce, onion and soaked breadcrumbs or oats; whizz to mix. Chill, in a covered bowl, for at least 30 minutes.

Step 2

Heat a nonstick frying pan with a little oil over a medium-high heat. Fry one bitesized meatball until browned all over and cooked through with no pink meat left (6-8 minutes). Taste and season the mixture accordingly; fry another tiny meatball as above and test again.

Step 3

With slightly wet hands, roll the remaining mix into balls (2.5cm diameter). Melt the butter with the oil in the pan over a medium-high heat. Fry the meatballs in batches, making sure there is room to swivel the pan and turn them. Cook each batch for around 8 minutes or until well browned and cooked through with no pink meat left; serve.