Swedish venison meatballs with pickled cucumber
Rather than make a trip to a certain furniture store to serve any meatball cravings, why not make your own and you can even fill your freezer, so you always have them on hand.
Ingredients
- 250 g Pork mince
- 250 g Venison mince
- Fresh parsley chopped
- Fresh chives chopped
- Fresh dill chopped
- 1 tsp Allspice powder
- 2 tsp Onion powder
- 1/2 tsp Nutmeg
- 2 tsp French or Dijon mustard (optional)
- 50 g Dried breadcrumbs
- 75 ml Single cream
- 1 medium Egg beaten
- Black pepper freshly ground
- Cranberry sauce
- Oil
- Butter
- Sea salt flakes
For the sauce
- 3 tbsp Butter
- 3 tbsp Plain flour
- 500 ml Rich beef stock
- 2 tsp Worcestershire sauce
- 1/2 tsp Marmite
- 1 tbsp Redcurrant jelly
- 100 ml Cream
- 2 tsp Dijon mustard
- 1/2 Lemon
For the pickled cucumber
- 1/2 Cucumber
- 3 tbsp Caster sugar
- 3 tbsp White wine vinegar
- 2 tsp Pink peppercorns crushed
- Fresh dill chopped
Instructions
- Thinly slice the cucumber on a mandolin.
- Put the sugar and vinegar into a saucepan and bring to the boil.
- Pour over the cucumber slices and add the peppercorns and dill.
- Cover and leave aside to cool.
- To make the meatballs, put all the ingredients into a large bowl, mix and leave to stand for 10 minutes so that the breadcrumbs can absorb the liquid.
- Mix and scrunch the ingredients together until well combined.
- Wet your hands and roll the mixture into 30/40 small balls.
- Place in the fridge to chill for 30 minutes.
- Preheat the oven to 150°C (130°C fan).
- Place a large frying pan over medium heat, add a knob of butter and a little olive oil and fry the meatballs, in batches, until golden all over.
- Place the meatballs on a baking sheet and cook in the preheated oven for 8-10 minutes or until cooked. Keep warm.
- Meanwhile, melt the butter in a saucepan until frothy and add the flour.
- Stir over the heat for 1-2 minutes until the mixture starts to colour slightly and forms a paste.
- Add the stock, Worcestershire sauce, marmite and redcurrant jelly and bring to a simmer.
- Whisk continuously until the sauce thickens and coats the back of a wooden spoon.
- Add the cream, Dijon mustard and lemon juice. Season with salt and pepper.
- Place the meatballs on a warm plate, pour over the sauce and sprinkle with fresh chopped herbs.
- Serve with cranberry sauce and pickled cucumber.
- These meatballs go very well with creamy mashed potatoes, crispy potatoes, or rice.
Notes
