Ingredients
- 1 onion, finely chopped
- 500g pork mince
- 1 egg yolk
- 1 tablespoon chopped dill, plus extra to garnish
- 4 tablespoons lingonberry sauce (see note), plus extra to serve
- 1 tablespoon olive oil
- 20g unsalted butter
- 1 tablespoon plain flour
- 3/4 cup (185ml) Massel chicken style liquid stock
- 4 tablespoons (1/3 cup) light sour cream
- Baby potatoes, to serve
- Green beans, to serve
Method
- Step 1Combine the onion, pork mince, egg yolk, dill and 2 tablespoons of the berry sauce in a bowl, season with salt and pepper and mix well. Using damp hands, form into about 20 walnut-sized balls. Chill for 30 minutes if you have time (this will help the balls hold together).
- Step 2Heat oil in a large frypan over medium heat. In 2 batches if necessary, cook the meatballs, turning frequently, for 10 minutes or until lightly browned all over and almost cooked through. Remove meatballs and set aside.
- Step 3Drain excess oil from pan. Add the butter, swirling to melt, then flour. Stir for 1 minute, then add stock and simmer for 2-3 minutes until thick. Stir in the cream and remaining berry sauce. Return meatballs to the pan, season, then simmer for 1-2 minutes until heated through. Serve with potatoes, beans and extra berry sauce, garnished with dill.
Nutrition
1954 kj
Energy
30g
Fat Total
13g
Saturated Fat
28g
Protein
275.74mg
Sodium
20g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Lingonberry sauce is from Ikea and selected gourmet shops, or use whole berry cranberry sauce.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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