Around the world in 80 dishes No.47: Meatballs with vodka dill cream sauce

Ingredients to serve 4-6

160g fresh white breadcrumbs
185ml pouring cream
350g minced beef
350g minced pork
1 large egg
1 brown onion, very finely chopped
A quarter teaspoon freshly grated nutmeg
A pinch of ground allspice
1 teaspoon fine sea salt
A quarter teaspoon white pepper
2 tablespoons butter
1 tablespoon oil
1 tablespoon plain flour
435ml hot beef stock
One-and-a-half tablespoons chopped dill, plus extra to garnish
80ml vodka
Lingonberry preserves, to serve

Method

Combine the breadcrumbs and 125ml of the cream and leave to sit until the breadcrumbs have soaked up all the liquid.

Add the beef and pork mince, egg, onion, nutmeg, allspice, salt and white pepper and combine well. Roll the mixture into 3cm balls and place in a single layer on a baking tray lined with baking paper. Cover and refrigerate for 3-4 hours to allow the flavours to develop.

When ready to cook, heat half of the butter with the oil in a large heavy-based frying pan over a medium-high heat (do not use a non-stick pan). Cook the meatballs, in batches, for 4-6 minutes each, or until browned all over. Remove the meatballs and set aside.

Add the remaining butter and the flour to the pan and stir. Gradually whisk in the hot stock and remaining cream, scraping up any cooked-on bits. Add the dill and 3 tablespoons of the vodka, and bring to the boil, whisking continuously until smooth and thickened slightly.

Return the meatballs to the pan, along with any resting juices, and cook for 10 minutes or until tender. Stir through the remaining vodka and season to taste. Garnish with the fresh dill and serve with lingonberry preserves as a condiment.

Serve the meatballs over some sautéed or mashed potatoes, or buttered noodles. A shot of vodka is a must!

Taken from 'Snowflakes and Schnapps' by Jane Lawson (Murdoch Books, £25)