International Kitchen 2023 - Wendy's Shetland Kye Meatballs Swedish-style
Ingredients
- 250g minced Shetland Kye
- ½ large onion, peeled & finely chopped
- 25g butter
- 3tbsps wholemeal breadcrumbs
- 1 beaten egg
- Salt & milled pepper
- 1tbsp double cream
- 25g dripping if available (15mls rapeseed oil, if not)
- 4 large potatoes, peeled & quartered + 3tbsps milk
- For sauce: 250mls double cream, 1dstsp cornflour, salt & milled pepper
- Lingonsyl
Method
- Melt butter in pan and sweat onions until soft.
- Blend together mince, cooled onion, breadcrumbs, egg and seasoning with sufficient cream to make a malleable mix.
- Roll into neat smallish balls and place on a tray until they are all ready.
- Heat dripping/oil in a frying pan/wok and cook meatballs gently over a medium heat, browning on all sides, shoogling the pan gently to keep them moving.
- Reduce heat and continue cooking for 10 minutes or so to ensure the meatballs are cooked right through. Cut open one meatball to check they are thoroughly cooked with no pink. Alternatively, use a thermometer probe - the internal temperature should exceed 75°C. Cook in small batches and keep them hot in the oven whilst the next batch is cooking.
- Meanwhile boil potatoes in lightly salted water until tender.
- Place remaining meatballs in oven and deglaze the now-empty pan with a ladleful of starchy water from the potato pan. Add cream and season liberally. Add cornflour blended in a little water and bring sauce to the boil.
- Drain potatoes, return to pan and mash with milk – or extra butter if you prefer.
- Serve in heated bowls with mashed potato topped with meatballs, sauce and lingonsylt. Makes 22 meatballs