Ingredients
• 1 tblsp vegetable oil
• 25g butter, chopped
• 1 tblsp plain flour
• 1½ cups beef stock
• ¾ cup light cooking cream
Meatballs
• 500g pork and veal mince
• 1 onion, coarsely grated
• ½ cup fresh breadcrumbs
• 1 egg, lightly beaten
• 2 tblsps finely chopped fresh parsley
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
Method
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To make meatballs, place all ingredients in a large bowl. Season with salt and pepper. Mix well. With damp hands, roll heaped tablespoons of mixture into meatballs.
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Heat oil in a large, non-stick frying pan over a medium heat. Add meatballs. Cook, turning occasionally, for about 10 minutes, or until browned. Remove. Cover to keep warm.
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Add butter to same pan. Stir until melted. Add flour. Cook, stirring, for 1 minute, or until lightly browned. Gradually stir in stock until smooth. Bring to boil. Return meatballs to pan. Simmer uncovered, for about 5 to 8 minutes, or until slightly thickened. Stir in cream. Season. Cook for 1 minute, or until hot.
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Serve with redcurrant jelly, mashed potato and green beans, if desired.
