Rachel Khoo's meatballs

Name: Meatballs recipe
Yield: 4
Ingredients: 2 tsp mild American mustard; 1 egg, lightly beaten; 2 tsp onion powder; 1 tsp ground allspice; 1/3 cup (80ml) pure cream; 50g breadcrumbs; 250g each beef mince and pork mince; 2-3 knobs of butter or 2 tbs olive oil; Pickled cucumber and mashed potato, to serve; 3 tbsp butter; 3 tbsp plain flour; 2 cups (500ml) beef stock; 100ml pure cream

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by Rachel Khoo

Jun 25, 2018

“This makes a double batch of meatballs – cook and cool them before freezing” - Rachel Khoo. This recipe is from an edited extract from The Little Swedish Kitchen by Rachel Khoo with photography by David Loftus (Michael Joseph, $49.99).

2 tsp mild American mustard
1 egg, lightly beaten
2 tsp onion powder
1 tsp ground allspice
1/3 cup (80ml) pure cream
50g breadcrumbs
250g each beef mince and pork mince
2-3 knobs of butter or 2 tbs olive oil
Pickled cucumber and mashed potato, to serve

Gravy

3 tbsp butter
3 tbsp plain flour
2 cups (500ml) beef stock
100ml pure cream

Method

1.

In a bowl, mix mustard, egg, onion powder, allspice, cream and 1 tsp each sea salt and white pepper. Add breadcrumbs and leave for 10 minutes to absorb the liquid. Mix in mince until well combined. Roll into small, bite-sized balls. You’ll get 40-48 meatballs.
2.

Preheat the oven to 150°C. Place a frying pan on medium heat, add a knob of butter and fry meatballs in batches, adding butter as needed, for 10 minutes or until browned. Keep warm, covered with foil, in oven.
3.

For gravy, heat butter in a saucepan until foaming, add flour and beat for 1-2 minutes until mixture starts to colour and form a paste. Whisk in stock and simmer, whisking continuously, until gravy coats the back of a spoon. Stir in cream and cook for 2 minutes.
4.

Serve meatballs and gravy with sliced pickled cucumber and mashed potatoes.