1 lb (450 g) minced beef
8 oz (225 g) minced pork
25 g (1 oz) fresh breadcrumbs
1 onion, finely chopped
1 teaspoon sugar
1/2 teaspoon ground allspice
salt and pepper
1 egg, beaten
250 ml (8 fl oz) milk
1 stick (8 Tbsp)4 oz (100 g) butter
450 ml (3/4 pint) stock
8 oz (225 g) minced pork
25 g (1 oz) fresh breadcrumbs
1 onion, finely chopped
1 teaspoon sugar
1/2 teaspoon ground allspice
salt and pepper
1 egg, beaten
250 ml (8 fl oz) milk
1 stick (8 Tbsp)4 oz (100 g) butter
450 ml (3/4 pint) stock
method
1. Mix together the beef, pork, breadcrumbs, onion, sugar, allspice, salt and pepper, using your hands to combine the ingredients thoroughly.
2. Bind together with the egg and milk. Shape into walnut sized balls.
3. Melt the butter in a frying pan and fry the meatballs, in batches, until they are brown on all sides.
4. As they brown, transfer them to a saucepan.
5. Pour the stock over the browned meatballs and bring to the boil. Cover and simmer for 30 minutes.
2. Bind together with the egg and milk. Shape into walnut sized balls.
3. Melt the butter in a frying pan and fry the meatballs, in batches, until they are brown on all sides.
4. As they brown, transfer them to a saucepan.
5. Pour the stock over the browned meatballs and bring to the boil. Cover and simmer for 30 minutes.
serving amount
serves 6
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