Serious Swedish Meatballs

Hello Lovelies,

These Swedish Meatballs that I first saw on The Londoner, are scrummy, I gave them my own twist after reading the recipe and am as pleased as punch with the finished product, it is a great thing to knock up for a last minute get together with friends and family, and is an easy meal to make gluten free (always a plus).

You'll need:

500g of organic turkey mince (pork if you prefer)

Knob of butter

1tbsp gluten free plain flour (or standard plain flour)

300ml chicken stock 

1tbsp worcester sauce

1tsp honey

300ml double cream

S+P

Large pinch of parsley

The first thing you need to do is grab your meatballs, you can either buy them or make them yourself.  As they are so easy to do I tend to knock them up myself, all you need is your mince of choice an egg, then squish it all together and mold. 

Once you have got your meatballs sorted put a knob of butter in your pan to melt.  Then pop them in the frying pan and sprinkle with S+P and cook until they go a nice golden colour.

While your meatballs are cooking preheat your oven to 100C/200F, you don't want them to be just cooked, you want them lovely and browned, so once they are lovely and golden transfer them to an oven-proof dish and pop them in the oven to keep warm.

You should have a little pool of fat/butter left in your pan, you want to add your flour to this and stir it in until you have a smooth paste.  Next add your stock to the paste, and turn the heat up a little and bring it to the boil while stirring and scraping all of the yumminess off of the bottom.

Leave your stock to bubble away for a few minutes and thicken, then start adding the magic ingredients, your Worcester sauce and honey.  Next turn the heat down and mix in your double cream, stir it all together until mixed then add your balls to the gravy.

Let it bubble away for a further few minutes, then taste the sauce, you may want to play with the balance of flavours at this point, so I will leave it up to you. 

When you think it is perfect take it off the heat and sprinkle with dried parsley just before serving.

This is a seriously scrumptious dish, whether you eat it with rice paste or just eat it straight out of the pan with hunks of lovely fresh bread to mop up the gravy.  It will be a complete winner in the eyes of your guests or family.