Ingredients
500g beef mince
500g pork mince
3 potatoes
peeled, boiled and mashed
1 medium onion
finely diced
1 cup breadcrumbs
lightly toasted (or make breadcrumbs from toast!)
2 eggs
¾ cup cream
salt
to taste
pepper
to taste
1 tsp beef stock powder
200ml water
100ml cream
splash soy sauce
pepper
for the sauce
2 tbsp cornflour
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 bowl
- 1 spoon
- 1 frypan
- 1 baking tray
- 1 saucepan
- 1 whisk
Instructions
- Mix all meatball ingredients together in a bowl. Mix thoroughly at first with a spoon. When the liquid is evenly distributed, mix it up with your hands.
- Heat about 3 tbsp butter in a frypan. When hot, add walnut-sized meatballs and fry for about 2-3 minutes and turn over gently.
- Transfer to a baking tray, add butter to the frypan as required, and repeat until all meatballs are done.
- To make the sauce, combine water, cream, stock powder, soy sauce and pepper in a saucepan.
- Sprinkle cornflour on top and whisk over medium heat until smooth.
- Allow to simmer and thicken.
- Pour over meatballs, or serve in a bowl to dip if serving as canapes.
Notes
Tip
You can serve the sauce as a dipping sauce if serving the meatballs as canapés.
Storage
The cooked meatballs freeze well.
