Helen RandellScandinavian meatballs with dill
December 16th 2009 09:50
After purchasing a beautiful bunch of herbs at the Adelaide Hills Farmer's Market the other day, I decided I had to make this Jo Seagar dish. However, as is often the way, I only had about half of the ingredients I needed - luckily one of them was dill.
So, Scandinavian meatballs with dill, adapted from Jo Seagar's The Cook School Recipes.
Meatballs
2 medium onions, finely chopped
500g lamb mince
1 egg
2 tbsp chopped dill
1 tbs oil
Sauce
200g cream
juice of 1 lemon
1/2 tsp Worchestershire sauce
1 tbs grainy mustard
1 tbs chopped dill to garnish
To make the meatballs, mix onion, lamb, egg and dill together. Shape into 16-20 balls.
Meat oil in a non-stick frying pan and fry meatballs for 10-12 minutes until golden brown. Drain on paper towel.
To make the sauce, top out an excess fat from the frying pan, and add the cream, lemon juice, Worchestershire sauce and mustard. Stir to mix well. To serve, pour the warm sauce over the meatballs and sprinkle with the dill.
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