Ingredients:
400gr lean pork mince
1 egg, beaten
1 small onion, finely grated
4 tablespoons breadcrumbs
1 tablespoon finely chopped dill
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
2 tablespoon plain flour
400ml hot beef stock (from 1 cube beef bullion)
Preparation:
In a bowl, mix the minced meat with the egg, onion, breadcrumbs, dill, salt and pepper. Form into small meatballs about the size of walnuts (you should get about 25).
Heat the olive oil in a large non-stick frying pan and brown the meatballs. You can fry the whole quantity in batches.
Remove the meatballs from pan. In the same pan melt the butter, then sprinkle over the flour and stir well. Cook for 2 minutes and slowly whisk in the stock. Keep whisking until thick gravy is formed. Return the meatballs to the pan and heat through.
Serve the meatballs with cranberry jelly and mash potatoes. Enjoy!
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