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
  Oil
  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

Recipe

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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