Telaine's Swedish Meatballs
You won't get many recipes around these parts that are not created by Derek, but when it comes to meatballs I am the master of the house!
I love meatballs, they are such an affordable and versatile family meal. We enjoy them as a protein on their own, with cauliflower mash and a cream gravy cooked with the juices left in the pan, with a home made napolitana sauce over cauliflower rice or zoodles, lunch box snacks and also with cheese melted over the top.
So here is my creation!
- 500 grams of beef mince
(I use grass fed angus)
- 500 grams of pork mince
- 500 grams of lamb or veal mince
- 1 finely diced onion
- ½ cup of pure cream
- 2 egg yolks
- 2 teaspoons of All Spice
- 2 tablespoon of Almond Meal
- A good amount of salt and pepper.
- A splash of brandy
- 150ml of pure cream
- Sautee the finely diced onion in butter until golden.
- Add these to a large mixing bowl with all of the ingredients above.
- Combine with your hands. Do not over handle the mixture, or the protein can toughen up.
- Roll into small balls in your hand (I got 83 meat balls from this recipe today).
- Pan fry on high in butter and olive oil, in batches (don't over crowd the pan), until the outsides are a rich brown.
- Make the gravy... once the meatballs are all cooked and set aside, de-glaze the pan with a splash of brandy scraping up all the sticky brown goodness left behind. Add a good dash of cream with the juices and simmer to reduce and thicken.
It is that simple! The flavour and texture is amazing, and it is a family favourite. Serve with roast pumpkin and cauliflower mash.