1 onion finely chopped
50 gms fresh breadcrumbs 
50 gms butter
1 egg, beaten
100 ml double cream
salt and pepper
350 gms fresh lean beef mince
125 gms fresh pork mince
3 tablespoons freshly chopped dill
1/2 tsp ground allspice
100 ml beef stock
cream cheese and chive or cranberry sauce to serve
1 tbsp oil

Heat half the butter  in a wok add the onion and cook, stirring frequently for about 5 minutes or until softened and beginning to colour. Transfer to a bown and cool. Wipe out the wok with absorbent kitchen paper.

Add the breadcrumbs and beaten egg and abt 2 tablespoons of cream to the softened onion. Season to taste with salt and pepper and mix until well blended.  Mix in the beef and prok mince. Add half the dill, allspice and mix in with your hands. Dampen your hands and shape the mince into 1 inch balls. 

Melt the remaining butter and the oil into the wok , add the mince balls in batches and cook for about five minutes or till golden and cooked.  Transfer all of them to a plate. Pour out the balance fat in the wok and  add the beef stock and bring to a boil. Reduce the stock by half at the same time scrape all the browned bits from the bottom. Add the balance cream and continue to simmer until slightly thickened. Now add back the fat which had been removed from the wok and stir in the balance dill. Place the meatballs back and simmer for a minute or two and serve with cocktail sticks with the sauce.

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