For the gravy
500ml Beef Stock
Roux (Made of 25g butter, 25g all-purpose flour)
For the meatballs
1kg Minced Beef
1 tablespoon of all-purpose flour
Salt, to taste
1/2 teaspoon ground white pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Butter, for frying
Big thank you to Phaidon Press for letting us share this recipe from The Nordic Cookbook by Magnus Nilsson. The Nordic Cookbook is a comprehensive guide filled with more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries.
If you want to cook the meatballs in the oven preheat it to 150c/300f/Gas Mark 2
Combine all the ingredients for the meatballs in a bowl and mix together well. Leave to rest for a couple of minutes while heating a pan. Shape into large balls and fry in a little butter until nicely browned. Transfer to an ovenproof dish if you want to cook them in the oven or to a pot if you are going to cook them on the stove.
Cover the meatballs with the beef stock, and transfer to the oven. Bake for 20 minutes, or until cooked through. Alternatively, simmer over a medium heat until cooked through.
Melt the butter in a pan over medium heat. As soon as it stops foaming, sift in the flour, stirring constantly to prevent lumps forming. Continue cooking over medium heat until desired colour is achieved between 10-20 minutes. Transfer to a cold container to immediately stop the cooking.
Once meatballs are cooked through, lift them out of the stock with a slotted spoon and keep warm while you finish the sauce.
Add the roux to the stock whisking well not to cause lumps, and bring to a simmer. Season with salt and pepper and add colour with the gravy browning.
Serve with mash potato.
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