- 4 slices white bread, crusts removed
- 200ml double cream
- 1 tsp salt
- 1 tsp white pepper
- 2 onions, finely chopped
- 1 tbsp butter
- 250g minced pork
- 250g minced beef
- 2 - 3 eggs
- Extra butter for frying
- 2 tbsp plain flour
- 2 tbsp butter
- 250ml Freja Beef Bone Broth
- 125ml double cream
- Lingonberry jam
Rip up the white bread into small pieces and leave to soak in the double cream.
Melt the 1 tbsp of butter in a large frying pan and add the onions. Fry gently until soft and translucent. Then put aside.
Put the mince in a large bowl with the salt, pepper, eggs, cream-soaked bread and the cooled onions and mix well.
Fry a small amount to check the seasoning and continue until you’re happy with the flavour.
Roll into balls, using about ½ a tablespoon of mixture per ball.
Melt some butter in the same frying pan you used for the onions and fry the meatballs in batches.
Once you’ve fried them all put to one side (they take seconds to reheat in the microwave when needed).
To make the gravy melt the butter in a large pan and then whisk in the flour over a low heat, making a roux. Once incorporated gradually whisk in the Freja broth and double cream and bring to a simmer. Still whisking, allow it to simmer for around 5 minutes or until it starts to thicken.
Serve the meatballs with lashings of gravy and a big spoonful of lingonberry jam. If you can’t find any then a cranberry jam or redcurrant jelly would work as well.