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Swedish Meatballs


For the Meatballs

1 slice gluten free bread, whizzed into breadcrumbs

50ml milk (of your choice)

1 large egg

1 clove garlic, crushed

salt and pepper

1/4 tsp all spice (or a mixture of cinnamon, clove and nutmeg)

1/2 onion, chopped finely

400g organic minced pork

3 tbsp fresh parsley, finely chopped

1tbsp butter

1tbsp olive oil

For the Gravy Sauce

25g butter

25g GF flour (eg rice or buckwheat)

250ml beef stock (from a cube is fine)

good dash of double cream

dash of soy sauce, or tamari

1tsp dijon mustard

salt and pepper, to taste


For the meatballs

  1. In a large bowl, mix together the breadcrumbs with the milk, egg, garlic, salt, pepper and spice.

  2. Add in the onion, pork mince and parsley. Mix together well.

  3. Using your hands, shape the mixture into 16 balls (or 24 smaller ones if you prefer). The mixture will be quite wet, but this is what keeps the meatballs moist, so be gentle, this is right!

  4. Heat the butter and oil in a frying pan and over a medium heat, fry the meatballs, making sure they are sealed on all sides. Don't worry if you meatballs are not exactly balls! Mine were all shapes! Do this in at least two batches so they don't stew or simmer - you want to get a good seal.

  5. Transfer to a dish that you can put in the oven.

For the Gravy Sauce

  1. Add the butter to the pan you have just fried the meatballs in. Once melted, add the flour and mix to form a roux. Let it cook out over a gentle heat for about 2 minutes.

  2. Add the beef stock, soy sauce and dijon mustard and season to taste. Let it cook gently for about 5 minutes then add a good dash of double cream - how much you use is up to you, if you like it creamy, add more!

  3. Pour the sauce over your meatballs and transfer to a preheated oven (160C) for about 20 minutes.

Serve with some brown basmati rice and Savoy cabbage if you like.


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