1 lb beef mince

½ lb pork mince

1 onion finely chopped

1 clove of garlic (crushed or minced)

4 oz breadcrumbs

1 egg

5 tablespoons of whole milk

salt and pepper to taste
ICONIC SWEDISH CREAM SAUCE

dash of oil

4 oz butter

1 ¼ oz plain flour

6 oz vegetable stock

6 oz beef stock

6 oz thick double cream

2 teaspoons soy sauce

1 teaspoon Dijon mustard

For Meatballs

Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. - - Add milk and season well with salt and pepper.

Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking). - In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.

When browned, add to an ovenproof dish and cover. Place in a hot oven 355°F and cook for a further 30 minutes.

For Swedish cream sauce

In a frying pan, melt butter. Whisk in flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. - Add vegetable stock and beef stock and continue to stir. Add thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.

Bring to a simmer and allow the sauce to thicken. Continue to stir.

When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!