Swedish Meatballs For the meatballs:
2 tbsp olive oil 1 Spanish onion, finely chopped (use food processor) ½ tsp dried oregano Ÿ 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 sauce:
1 tbsp olive oil 1 clove fresh garlic, crushed 250ml/9fl oz passata (pressed and seived tomatoes) salt and freshly ground black pepper Grated cheese to serve 1. 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 . 2. Add the oregano, celery salt and cumin and stir well. Remove from the heat and allow to cool. 3. Place the mince into a food processor. Add the cooked spiced onions, egg yolk, flour and mustard, salt and black pepper. Zizz the mixture well. 4. Dust a chopping board with flour. Roll the mince mixture into small walnut-sized balls. 5. 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. 6. Carefully cut open one meatball to check they are cooked through - the meat should be brown, not pink, all the way to the middle. 7. Remove the meatballs from the pan, place onto a serving dish and keep warm. 8. 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. 9. Add the passata into the saucepan, increase the heat and bring to boil. Season, to taste, with salt and freshly ground black pepper. 10. To serve, spoon the sauce over the meatballs and finish with grated cheese of your choice.