Swedish meatballs

My kids (and I) love those tasty meatballs you get for a bargain at Ikea. This recipe is quite traditional and uses one of my favourite condiments, worcestershire sauce, to add a flavour hit to the ‘creamy’ sauce.

250 g (9 oz) lean minced (ground) pork

250 g (9 oz) lean minced (ground) beef

2 eggs, beaten

2 small onions, finely chopped

½ bunch of dill

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon sea salt

¼ teaspoon white pepper

2 tablespoons extra-virgin olive oil

1 tablespoon butter

400 ml (13½ fl oz) salt-reduced beef stock

100 ml (3½ fl oz) reduced-fat pouring (single/light) cream

100 g (3½ oz) Greek yoghurt

1 tablespoon worcestershire sauce

1 handful flat-leaf parsley, chopped

In a bowl, combine both minces with the egg, onion, dill, spices and salt and pepper. Form about 20 small meatballs.

Heat the oil in a frying pan over medium heat and cook the meatballs in batches until brown and cooked through. Remove and set aside.

Melt the butter in the same pan, then add the stock, cream, yoghurt and worcestershire sauce, stirring gently.

Return the meatballs to the pan and heat through. Let them bubble on low for a few minutes, then serve on hot plates with a sprinkling of parsley on top.

SERVES 4