| Servings | serves |
Ingredients
- 2 cups Breadcrumbs
- 3/4 cup Cream Pouring
- 350 grams Beef Mince
- 350 grams Pork Mince
- 1 Egg
- 1 Brown Onion chopped very finely
- 1/4 teaspoon Nutmeg freshly grated
- pinch Allspice Ground
- 1 teaspoon Sea Salt
- 1/4 teaspoon White Pepper
- 2 tablespoons Butter
- 1 tablespoon Oil
- 1 tablespoon Plain Flour
- 435 ml Beef Stock heated
- 1 1/2 tablespoons Dill chopped , plus extra to serve
- 4 tablespoons Vodka
Ingredients
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Instructions
- Combine breadcrumbs and 1/2 cup cream in a bowl and leave to sit until breadcrumbs have soaked up all the liquid.
- Add beef & pork mince, egg, onion, nutmeg, allspice, salt, and white pepper and combine well.
- Roll mixture into 3 cm balls in a single layer on a tray. Cover and refrigerate for at least an hour.
- Heat 1 tbsp butter with oil in a large pan over a medium to high heat . Cook meatballs in small batches for 5 minutes each or until browned all over. Remove and set aside.
- Add remaining butter and flour to the pan and stir. Gradually whisk in hot stock and remaining cream, scraping up any cooked up bits.
- Add dill and vodka and bring to the boil whisking continuously until smooth and thickened slightly.
- Return meatballs to the pan and cook for ten minutes.
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