Swedish Meatballs

This is my trusted recipe that brings success everytime I use. If you find the meat mixture too dry, add more liquid (water/stock) and if it is too wet, adding more breadcrumbs or plain flour will help in shaping the meatballs.



Ingredients:
150 ml cream
2 cubes of beef stock, mix with 100 ml water
2 eggs, lightly beaten
500g beef mince (or 250gr beef mince + 250gr pork mince)
5 tbsp breadcrumbs (approx)
1/2 onion, chopped (abt 2-3 tbsp)
salt and freshly cracked black pepper to taste
butter + oil for frying
400ml beef stock for gravy (or use Gravox)

Method:
Mix together cream, egg and beef stock in a medium bowl, add the breadcrumb and mix evenly.
Season with salt and pepper, then add the onion and beef mince.
Shape the mixture into meatballs using wet hands. You can also coat the meatballs in plain flour (and shake off the excess) before frying.
Melt the butter with some oil, fry the meatballs turning once until brown and nicely seal.
Transfer the meatballs onto a baking tray and bake at medium heat.

To make the gravy:
In a small saucepan, mix together 400ml stock to the leftover oil from frying. Bring it to the boil and stir evenly.
On another saucepan or frying pan, heat up 1 tbsp butter and 2 tbsp plain flour. Add the stock mixture little by little while continue stirring to ensure no lumps formed. Season with salt and pepper.

Serve the meatballs with the gravy with steamed/boiled vegetable on the side, and cranberry jelly if desired.

Serves 3-4