Swedish-style mini-meatballs
Method
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For the meatballs, place one tablespoon of the oil into a pan over a medium heat. Add the onions and fry for 2-3 minutes, until soft.
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Add the oregano, celery salt and cumin and stir well. Remove from the heat and allow to cool.
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Place the mince into a large bowl. Add the cooked spiced onions, egg yolk, flour and mustard. Mix together well with floured hands and season with salt and freshly ground black pepper.
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Dust a chopping board with flour. Roll the mince mixture into small walnut-sized balls.
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Heat another tablespoon of oil in a large pan. Add the meatballs and fry over a moderate heat for five minutes, turning over to brown evenly.
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Carefully cut open one meatball to check they are cooked through - the meat should be brown, not pink, all the way to the middle.
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Remove the meatballs from the pan, place onto a serving dish and keep warm.
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To make the tomato sauce, heat the olive oil in a saucepan over a low heat. Add the crushed garlic and fry for 1 minute to soften.
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Add the passata into the saucepan, increase the heat and bring to boil. Season, to taste, with salt and freshly ground black pepper.
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To serve, spoon the sauce over the meatballs and finish with grated cheese of your choice.
Ingredients
For the meatballs
- 2 tbsp olive oil
- 1 Spanish onion, finely chopped
- ½ tsp dried oregano
- ¼ tsp celery salt
- pinch cumin
- 500g/1lb 2oz pork mince
- 1 free-range egg yolk
- 1 tbsp plain flour, plus extra for dusting
- 1 tsp mustard
- salt and freshly ground black pepper
For the tomato sauce
- 1 tbsp olive oil
- 1 clove fresh garlic, crushed to a paste in a pestle and mortar
- 250ml/9fl oz passata (pressed and seived tomatoes)
- salt and freshly ground black pepper
To serve
- hard cheese (such as gruyère, emmental or cheddar), grated
Shopping List
Swedish-style mini-meatballs
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry