A take on Swedish Meatballs.

They don't look as brown as the recipe I have adapted from suggests. (One minute of hush takes over.) The pork seemed to be at fault haha.

Though not quite presentable these were rather delish! Served with the cream they will fill your hunger in a split second.

These misshaped meatballs took me a rather long time to reshape over the heat, one at a time.  The mixture was rather fluid so I had to sprinkle heaps of flour onto it, which helped just a little to ease the formation.

Adapted from Flavours magazine, Nov/Dec 2010 issue which features a Swedish Christmas recipe range shared by Chef Michael Elfwing.

For the meatballs:

10g breadcrumbs

25ml milk

300g beef, minced
200g pork, minced
1 red onion, chopped
1 egg
1 tsp salt

Preheat oven to 180°C. Pour milk and breadcrumbs over the minced meat, onion, egg and salt and mix evenly. Shape into balls. Heat butter over pan and fry them until browned. Scoop up. Cook in the oven for another 10 minutes.

For the cream:

100ml cream

Deglaze the pan with cream, stirring until slightly thickened. Season with salt and pepper. Serve, drizzled over the meatballs.

Footnote (24/7/13): it might help to rest the meat in the fridge for an hour before frying them.