Damn Fine Cherry Pie by Lindsey Bowden

Author:Lindsey Bowden
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2016-10-09T16:00:00+00:00

NORWEGIAN MEATBALLS & GRAVY

SERVES 6

PREPARATION TIME: 15 MINUTES

COOKING TIME: 30 MINUTES

* * *

250g (generous 1 cup) minced pork

250g (generous 1 cup) minced veal or beef

2½ tablespoons potato or plain flour

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon pepper

1½ teaspoons salt

150ml (⅔ cup) milk

50g (3½ tablespoons) butter

300ml (1¼ cups) beef or chicken stock

200ml (scant 1 cup) double cream or crème fraîche

50g (½ cup) Brunost, Gjetost or other semi-hard goats’ cheese, grated (optional)

pinch of cayenne pepper or paprika

mashed potatoes, to serve

Place the minced meat in a large bowl with all the spices and seasoning. Gradually beat in the milk until the mixture forms a thick paste. Spoon out small nuggets of the meat mixture and form into rough ovals in the palm of your hand.

Melt half the butter in a heavy-based frying pan over a medium heat. Add half the meatballs and cook them for 5–6 minutes, turning occasionally, until lightly browned on all sides. Transfer to a plate and repeat with the remaining butter and meatballs. Set the meatballs aside.

Place the pan back on the heat and add the stock. Bring to the boil, lower the heat and simmer until reduced by half. Add the cream and simmer for a few minutes more until thickened.

Return the meatballs to the frying pan and simmer for 3–4 minutes until cooked through. Stir in the grated cheese (if using), season to taste and add a pinch of cayenne. Serve with the gravy and mashed potatoes.

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