Crafts and Life

Ingredients:

• For the meatballs

  • 250g minced Beef
  • 250g minced Pork
  • 200g of frozen peas, defrosted
  • 1 small onion, peeled and finely chopped
  • 1 large egg, beaten
  • Rind of 1 lemon, finely grated
  • Dash of Worcestershire Sauce
  • 50g of breadcrumbs
  • 2 tbsp of chopped parsley
  • A good pinch of allspice (optional)
  • 50g of butter
  • 1 tbsp rapeseed oil
  • Sea salt and black pepper

• For the sauce

  • 50g butter
  • 50g plain flour
  • 350ml of beef stock
  • 1 tbsp redcurrant jelly
  • A pinch of grated nutmeg
  • A dash of Worcestershire Sauce
  • 150ml sour cream
  • Sea salt and black pepper

• Method:

  Mix all of the meatball ingredients together, season well with sea salt and black pepper and combine well.

  Shape the mixture into round balls the size of a golf ball. Heat a large non-stick frying pan, melt the butter with the oil and seal the meatballs slowly, in batches, place on a baking sheet and cook in the oven for 20 minutes. While the meatballs are cooking, heat the butter on a saucepan over a low heat, stir in the flour and cook until bubbling. Remove from the heat, whisk in the stock, redcurrant jelly, grated nutmeg, Worcestershire sauce and sea salt and black pepper and bring to the boil, stirring all the time and simmer for one minute until thickened. Remove from the heat and stir in the sour cream, taste and season accordingly.

  Remove the meatballs from the oven, place in a serving dish and pour over the sauce. Serve with plenty of boiled potatoes and extra redcurrant jelly.

  Serves 4 – taken from www.bostonsausage.co.uk

  NB – we used Quorn Swedish Style Balls and Veg Stock and it worked very well!