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Swedish Meatballs

Beef and pork meatballs in a creamy brandy and mustard sauce.

Makes about 40 meatballs

You'll need

Meatballs

  • 500 g minced beef
  • 250 g pork mince
  • ½ cup almond flour
  • 1 egg
  • 1½ tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp onion powder
  • parsley
  • 3 tbsp coconut oil, for frying

Sauce

  • 1 tbsp butter
  • 2 tbsp rum or brandy
  • 1 cup double cream
  • 1 tbsp Dijon mustard
  • ½ tbsp nutmeg
  • salt and pepper, to taste

Equipment

  • large frying pan

Method

  1. Mix the meatball ingredients and roll into about 40 meatballs.
  2. Fry in the coconut oil until browned.
  3. Remove the meatballs from the pan.
  4. Add the butter to the same pan to keep the flavour.
  5. Add the rum or brandy and boil off the alcohol.
  6. Add the cream and mustard and simmer until thickened.
  7. Add the nutmeg and season with salt and pepper as needed.
  8. Return the meatballs to the pan, stir and serve.