Norwegian Meatballs

Cook Time 1 hour

Serves 4

Ingredients

500g minced reindeer or venison (beef is a great alternative)

200g minced pork 

1 small onion, finely grated

1 egg

80ml milk

2 slices of day-old bread, torn

¼ tsp ground nutmeg 

20g butter, plus extra for frying 

2 tbsp flour

400ml beef stock

Salt and pepper

To Serve

Small waxy potatoes, boiled, to serve

Peas, cooked, to serve

Lingonberry jam, to serve

Method

Soak the bread in milk for 5 minutes. 

Squeeze excess milk out of the bread and add it to a large bowl with the venison and pork mince, onion, egg, salt, pepper, and nutmeg. Use your hands to mix well, then form into golf-ball-sized meatballs.

Heat a small knob of butter in a pan and brown the meatballs on all sides. Remove and set aside on a plate.

In the same pan, add the butter and flour, and cook until a light brown roux forms. Using a whisk, slowly whisk in stock. Simmer until it thickens.

Return meatballs to the gravy and simmer gently for 15–20 minutes until cooked through and tender.

Serve meatballs with sauce, potatoes, peas and a dollop of jam.