Swedish Meatballs

1. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the onions and fry until softened, about 5 minutes. Add the garlic paste and fry for a further minute. Set aside to cool.

2. Add the cooled onion, bread, Parmesan, egg, milk, oregano, nutmeg, allspice, black pepper, and salt. Gently add in the meats and mix with your hands until just combined, being careful not to overwork the mixture.

3. Roll into 3cm balls and chill for at least 15 minutes in the fridge.

4. Whisk together the flour, smoked paprika, onion granules, salt, pepper, and nutmeg.

5. Once chilled, heat the remaining 1 tbsp of oil in the same frying pan you cooked the onions in over a medium heat and fry the meatballs until browned on all sides. Remove from the pan and set aside. Don’t worry if they’re not cooked through yet.

6. Heat the butter in the same pan and use a rubber spatula to combine well with the meatball drippings.

7. Whisk in the flour and cook for 30 seconds before gradually whisking in the chicken stock. Whisk constantly until it bubbles and thickens.

8. Lower the heat and stir through the Worcestershire sauce and sour cream.

9. Add the meatballs back into the pan, cover and simmer gently for 20 minutes, or until cooked through.

10. Serve with mashed potatoes, a sprinkling of fresh parsley, and lingenberry jam.