What she’d tell you
The soaked bread is what makes these soft rather than bouncy, and grating the onion instead of chopping it is what soaks the bread. Two small things, and they are the entire difference.
What you need
Written for 5. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Chop the bread small and grate the onion straight over it, juice and all. Leave it a minute to soak.
Add both meats, the egg, nutmeg, allspice, salt and pepper, and mix well with your hands.
Roll into 25–30 small balls.
Brown them in the oil over medium-high heat in two batches, about 3 minutes each, turning. They will not be cooked through yet. Set them aside.
Lower the heat, melt the butter in the same pan, stir in the flour and cook it a minute. Add the broth slowly, stirring, until smooth.
Return the meatballs and any juices and simmer 8–10 minutes until the gravy thickens.
Stir in the cream and give it 2 more minutes. Serve on mashed potato.
If you haven’t got it
Ground Pork
all beef, though you lose some of the tenderness
Bread
a handful of breadcrumbs soaked in a splash of milk
Keeping it
Three days in the fridge.
Gently in the gravy with a splash of broth. Freezes for three months.
