Beef Loc Lac with Fried Egg
A quick Cambodian-style stir-fry of marinated beef, served with a fried egg, crisp salad vegetables, and a punchy lime-pepper dipping sauce.
Classic Swedish Meatballs with Lingonberry Jam
These classic Swedish meatballs are tender, richly seasoned, and simmered in a creamy pan sauce that tastes comforting without being heavy. A blend of beef and pork keeps the texture soft and succulent, while allspice and nutmeg add the traditional Nordic warmth.
Serve with mashed or boiled potatoes and a spoonful of lingonberry jam for the signature sweet-tart contrast. This is an excellent make-ahead family dinner and also reheats beautifully for next-day lunches.
Method
20m25m45m
- In a large bowl combine breadcrumbs with 60 ml milk and leave for 2 minutes to soften.
- Add beef mince, pork mince, onion, garlic, egg, allspice, nutmeg, salt and pepper. Mix gently until just combined, then shape into 24 small meatballs.
- Melt 20 g butter in a large frying pan over medium heat. Brown the meatballs in batches for 6-8 minutes, turning often, then transfer to a plate.
- In the same pan melt the remaining butter, whisk in flour, and cook for 1 minute.
- Gradually whisk in hot beef stock and remaining milk until smooth. Simmer for 3-4 minutes until lightly thickened, then stir in cream and Worcestershire sauce.
- Return the meatballs to the pan and simmer gently for 10 minutes until cooked through and coated in sauce.
- Serve hot with lingonberry jam and a sprinkle of chopped dill. Mashed potatoes or boiled potatoes are ideal alongside.
Ingredients
- 0.5 tsp Ground allspice
- 2 tbsp Plain Flour
- 1 tbsp fresh dill chopped, to serve
- Lingonberry Jam, to serve
- 1 Egg beaten
- 120 ml Whole Milk divided
- 0.5 tsp Black Pepper freshly ground
- 1 tsp Worcestershire Sauce optional
- 2 cloves Garlic minced
- 1.25 tsp Fine Sea Salt or to taste
- 250 g Pork mince
- 120 ml Double cream
- 60 g Panko Breadcrumbs
- 500 g Beef mince (10-15% fat)
- 1 small Onion very finely diced
- 0.25 tsp Ground nutmeg
- 350 ml Beef Stock hot
- 45 g Unsalted butter divided
Notes
Roll and brown meatballs in batches so they colour properly rather than steam.
If the sauce thickens too much, loosen with a splash of warm stock before serving.
No lingonberry jam available? Use cranberry sauce as a close substitute.
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