Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4-6
Hairy Bikers recipes
From The Hairy Bikers' Northern Exposure
[row]
Ingredients
For the meatballs
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 600g/1lb 5oz wild boar or pork, minced
- 4 anchovy fillets, finely chopped
- 100g/3½oz breadcrumbs
- 1 free-range egg
- 50ml/2fl oz milk or single cream
- ½ tsp allspice
- ¼ tsp nutmeg
- salt and freshly ground pepper
For the gravy
- 25g/1oz butter
- 25g/1oz flour
- 100ml/3½fl oz white wine
- 500ml/18fl oz beef stock
- 2 tbsp single cream
- 1 tbsp lingonberry jam or redcurrant jelly
To serve
- few sprigs of dill, finely chopped
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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For the meatballs, heat the oil in a frying pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further minute. Remove from the heat and leave to cool.
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Put all the meatball ingredients, including the cooked onion and garlic, into a large bowl and mix thoroughly with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball – they should be around 40g/1½oz in weight. You should end up with around 24 meatballs. Put the balls on a baking tray and bake for 12-15 minutes until cooked through.
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To make the gravy, melt the butter in a saucepan large enough to hold the meatballs. Add the flour and stir for 5-10 minutes until the flour and butter have combined into a roux and turned golden-brown. Add the white wine and stir vigorously until well incorporated, then gradually add all the beef stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy. Add the cream and the jam, and mix to combine. Season with salt and pepper.
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Remove the meatballs from the oven and place in the gravy pan. Simmer gently for 5-10 minutes to allow the flavours to combine. Serve with a sprinkling of dill, more jam on the side and lots of mashed potato.