Kottbullar (meatballs)

Method

• Step 1
  Heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Set aside for 5 minutes to cool slightly.
• Step 2
  Transfer to a large bowl. Add the mince, potato, breadcrumbs, egg, parsley and nutmeg. Season with salt and pepper. Mix until well combined.
• Step 3
  Line a baking tray with non-stick baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the lined tray. Cover. Place in the fridge for 1 hour to chill.
• Step 4
  Heat butter and extra oil in a non-stick frying pan. Add half the meatballs. Cook, turning, for 6-8 minutes or until cooked. Transfer to a plate. Cover to keep warm. Repeat with remaining meatballs.
• Step 5
  Add the flour to the pan and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in the stock. Place over medium heat. Cook, stirring constantly with a wooden spoon, until sauce boils and thickens. Add the cream. Cook for 2 minutes. Season with salt and pepper.
• Step 6
  Divide mash and meatballs among serving plates. Drizzle over the sauce. Top with gherkins and extra parsley to serve.