Just like the shop that inspired them – these ones you have to assemble yourself 🙂
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- frying pan
- Saucepan + potato masher
- 15 ml olive oil
- 250 g pork mince
- 250 g beef mince
- 1 onion grated or very finely diced
- 1 slice bread
- 120 ml milk
- 2 g fresh dill chopped
- 300 ml beef stock Use stock cube
- 200 ml single cream
- 5 g fresh dill chopped
- 1 tbsp plain flour
- 1 tbsp butter
- 7.5 ml worcestershire sauce 1 tsp
- 0.5 tsp Dijon Mustard
- 750 g white potatoes peeled, cut into cubes
- 2 tbsp butter
- 100 ml milk
- Boil cubed potatoes until fork tender (about 8minutes), drain, mash with butter, salt and milk until smooth. Keep warm.
- While potatoes are cooking soak the slice of bread in the milk, gently squeeze out excess milk then add to a mixing bowl with the rest of the meatball ingredients. Mix together with your hands (don't overwork it), season generously with salt and pepper and roll into pingpong size balls.
- Heat the olive oil in a pan and fry the meatballs for 3 minutes each side until nicely coloured, then remove onto a plate (they don't have to be fully cooked).
- In the same pan add a small knob of butter and stir in the flour, once fully incorporated remove from the heat and slowly pour in the beef stock (I used a whisk at this stage), return the pan to the heat and whisking/stirring continuously.
- The sauce will start to thicken, now add all the remaining gravy ingredients, once fully incorporated, reintroduce the meatballs to the pan (along with any juice) and gently simmer for a few minutes until piping hot.
- Serve on mashed potato with any leftover dill for garnish.
Use any mince you prefer.
Nutrition Per Serving
Calories: 736kcal | Carbohydrates: 46g | Protein: 31g | Fat: 48g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 353mg | Potassium: 1497mg | Fiber: 5g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 41mg | Calcium: 181mg | Iron: 4mg