Serves

6

Ingredients

• 500g beef mince
• 500g pork mince
• 30ml milk
• 2 finely chopped onions
• 2 eggs
• 1 tsp sweet paprika
• 2 tsp fresh grond nutmeg
• 2 tsp mustard
• Salt and pepper
• 4 rusk toasts (can be replaced with 4 tbsp breadcrumbs)
• 125g butter

Method

Fry the onions until tender in a frying pan with butter (don’t let them colour) • Mix the minced beef and minced pork in a large bowl. • Add the milk, egg, spices, mustard and rusk toasts and use hands to mix well • Add the cooled onions • Divide mixture into 10 equal portions • Roll each portion into a ball • Heat up a large frying pan with butter until butter is melted and bubbling • Add the meatballs in the pan in a single layer and fry until they are brown on all sides and cooked in the centre • Remove from the pan • Add 2 cups of water and bring to the boil • Increase the heat and boil the remaining jus in the pan until it slightly thickens and adjust seasoning • (Note: add cream if you prefer to have creamy thick gravy.) • Serve the meatballs with the jus, potatoes and green vegetables.