With love, From Scratch
Ingredients
For the meatballs
750g mixed pork & beef mince
1 onion
1 clove of garlic
100g breadcrumbs
1 egg
5 tbsp milk
For the gravy
40g butter
40g flour
300ml bouillon/stock
200ml double cream
2 tbsp soy sauce
1 tbsp Dijon mustard
For the mash
750g potatoes
1/2 tsp salt
25g butter
25ml double cream
For the pickles
1 large cucumber
2 tbsp dill
250ml water
250ml distilled water
100g white sugar
1 tsp peppercorns
Directions
- Meatballs – mix the beef and pork mince. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Shape the mixture into small, round balls. In a frying pan, heat oil on a medium heat. When hot, gently add meatballs and brown on all sides. Finally, bake in an oven for 30 minutes at 180Β°C.
- Gravy – melt the butter in a pan. Whisk in flour and mix for 2 minutes. Slowly add in the bouillon and continue stirring. When the mixture stops thickening, add in your cream, soy sauce, and mustard. Season to taste.
- Mash – chop potatoes into small chunks. Add them into boiling, salty water, and boil for 25 minutes or until soft. Drain water and mash potatoes. Stir in cream and butter.
- Pickles – thinly slice cucumbers and add them into a mason jar with chopped dill. Heat the water and vinegar over a saucepan until simmering. Pour the liquid over the cucumbers. Let sit for at least 30 minutes before serving.
- Plate up with some optional cranberry sauce, and enjoy!