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Export 10 ingredients for grocery delivery
Step 1
Grate onion using a standard box grater (see video).
Step 2
Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
Step 3
Add remaining Meatball ingredients EXCEPT oil. Mix well.
Step 4
Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.
Step 5
Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch.
Step 6
If there is lots of oil, pour off excess and discard. Lower heat to medium.
Step 7
Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
Step 8
While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
Step 9
When the liquid is simmering, add meatball and juices pooled on plate.
Step 10
Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
Step 11
Add cream, simmer for a further 2 minutes then remove from stove.
Step 12
Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
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