Butcher Of The Year
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great taste awards
Recipe: Meatballs with mash and lingonberry sauce


Minced pork or veal 1kg of 1 or a mixture of both
Eggs 2
;Cream 125ml, double or single
Fine dry breadcrumbs 60g
Onion 1, finely chopped
Allspice a pinch
Nutmeg a grating
Mashed potato to serve
Lingonberry or cranberry sauce
Plain flour 2 tbsp
Beef stock fresh, cube or concentrate, made up to 250ml or use beef consomme
Red wine 100ml


Mix together the first seven ingredients and season well. Scoop out tablespoons and roll each into a ball. Heat 2-3 tbsp oil in a frying pan and fry the meatballs in batches for about 10 minutes, shaking the pan to brown them on all sides.

Scoop out, drain on kitchen paper and keep warm. To make the red wine sauce, add the flour to the frying pan and stir in, scraping up any bits on the bottom of the pan. Add the stock and red wine, bring to the boil then simmer for a couple of minutes.

Taste and add a little water if too strong. Roll the meatballs in the sauce and reheat thoroughly, making sure they are cooked through. Serve with mashed potatoes and lingonberry sauce.

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