1 h
cooking
Easy
4
Servings
Our method
- Preheat oven to 190°C/375°F/Gas Mark 5
- Mix all of the meatball ingredients together, season well with sea salt and black pepper and combine well.
- Shape the mixture into round balls the size of a golf ball. Heat a large non-stick frying pan, melt the butter with the oil and seal the meatballs slowly, in batches, place on a baking sheet and cook in the oven for 20 minutes.
- While the meatballs are cooking, heat the butter on a saucepan over a low heat, stir in the flour and cook until bubbling.
- Remove from the heat, whisk in the stock, redcurrant jelly, grated nutmeg, Worcestershire sauce and sea salt and black pepper and bring to the boil, stirring all the time and simmer for one minute until thickened. Remove from the heat and stir in the sour cream, taste and season accordingly.
- Cook peas using on pack instructions
- Remove the meatballs from the oven, place in a serving dish, add the peas and pour over the sauce. Serve with plenty of boiled potatoes and extra redcurrant jelly.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
200
g
of frozen Peas, defrosted
Ingredients For the meatballs:
250
g
minced Beef
250
g
minced Pork
1
small Onion, peeled and finely chopped
1
large Egg, beaten
Rind of 1 Lemon, finely grated
Dash of Worcestershire Sauce
50
g
of Breadcrumbs
2
tablespoons
of chopped Parsley
A good pinch of Allspice (optional)
50
g
of Butter
1
tablespoon
Rapeseed oil
Sea salt and black pepper
For The Sauce:
50
g
Butter
50
g
Plain flour
350
ml
Beef stock
1
tablespoon
Redcurrant jelly
A pinch of grated Nutmeg
A dash of Worcestershire Sauce
150
ml
Sour cream
Sea salt and black pepper
