Ingredients
12
12 servings
- •6 oz beef mince
- •6 oz pork mince
- •1 egg
- •1 tablespoon dill, fine chopped
- •1 onion, finely diced
- •½ cup breadcrumb
- •1 teaspoon salt
- •1 teaspoon pepper
- •⅛ cup water
- •1 beef stock cube
- •⅞ cup double cream
- •2 teaspoons dijon mustard
- •2 teaspoons worcestershire sauce
- •3 soft french sticks
- •1 cucumber, thinly sliced
- •1 cup Cranberry jam, or lingonberry jam
Instructions
- Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
- Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
- If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
- To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
- Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
- Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 439
- Carbohydrate: 56g
- Fat: 16g
- Fiber: 2g
- Protein: 18g
- Sugar: 12g
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