Swedish Meatballs

Meatballs:
350g premium lean minced beef
150g minced pork
1 egg
100mL milk
60g bread crumbs
1 tsp salt
1/2 tsp white pepper
1/2 onion, really finely chopped.
Pinch cinnamon & nutmeg

Sauce:
2 Tbs oil (left over from cooking meatballs is great)
2 Tbs plain flour (or sauce flour)
3-4 Tbs red wine
250mL beef stock (250mL water & 1 beef oxo stock cube)
1 tsp wholegrain mustard
pinch chilli powder or paprika.
Salt & Pepper

2 Tbs sour cream (or creme fraiche)
2 Tbs parsley, finely chopped.

METHOD:

1. Mix all ingredients together for the meatballs until thoroughly combined.
2. Form into small balls, by rolling in the palms of your hands which were moistened before hand.
3. In a medium-hot saucepan, heat up 50mL olive oil and fry the meatballs, in batches until brown on one side, turn and brown the other. Continue until all meat has been used up.
4. Drain meatballs on absorbent kitchen towel.
5. Drain all the oil except 2 tablespoons worth (40mL)

Sauce:

1. In the frypan, to the oil, add the flour and stir through, cook for 1 minute over a medium heat, make sure you pick up all the juices and crusties from the meatballs, this gives the full flavour. Take off the heat.
2. Having combined the wine and beef stock, gradually add to the flour mixture and mix to a smooth paste, then add all the liquid.
3. ADD all other ingredients except sour cream and parsley.
4. Return to the heat and heat, stirring constantly over medium until it comes to the boil and thickens.
5. ADD meatballs to heat through, simmer gently for another 5-10 minutes, stirring from time to time to prevent sticking.
6. Before serving, stir through sour cream.
7. Serve with a creamy mash & steamed vegies and lots of chopped parsley sprinkled on top.