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For the Meatballs
- 500 g
free-range pork mince
- 100 g
fresh white breadcrumbs
- 2 Tbsp.
chopped chives, plus extra to serve
- 125 g
ricotta
- 1
medium egg, lightly beaten
Finely grated zest 1 lemon
- 40 g
Parmesan cheese, finely grated
- 3 Tbsp.
olive oil, to fry
For the Swedish Cream Sauce
For the Pomegranate Ketchup
- 3 Tbsp.
tomato ketchup
- 4 Tbsp.
pomegranate molasses
- 1/2 Tbsp.
sriracha
For the Meatballs
- Step 1Combine all the ingredients (except oil) in a large bowl, season and mix thoroughly (using your hands is easiest). Scoop out level tablespoons of the mixture and roll into balls – you should have about 48. Arrange on a tray, cover and chill for 30min.
- Step 2Heat the oil in a large frying pan (that has a lid) over medium heat and fry meatballs for 4-5min (do this in batches, if needed), turning often, until golden all over. Return all browned meatballs to the pan, cover with a lid, reduce heat to low and cook for 15min, shaking pan occasionally, or until meatballs are cooked through.
- Step 3Lift on to a serving dish and serve warm, sprinkled with extra chives and with your choice of dip.
For the Swedish Cream Sauce
- Step 1Melt the butter in a small pan over low heat. Add plain flour and cook, stirring, until deep golden. Gradually stir in fresh beef or chicken stock and double cream and bring to the boil, stirring regularly. Bubble for a few min, stirring occasionally, until smooth and thick.
- Step 2Stir in Dijon mustard, Worcestershire sauce and a pinch of sugar. Season with plenty of salt and pepper and stir in chopped dill.
For the Spicy Pomegranate Ketchup
- Step 1Whisk together tomato ketchup, pomegranate molasses and sriracha with a pinch of salt.
GET AHEAD Make and cook meatballs up to a day ahead. Cool, cover and chill. To serve, reheat on a baking tray in an oven preheated to 200°C (180°C fan) mark 6 for 8-10min until piping hot.
GET AHEAD Make sauce up to a day ahead. Cool, cover and chill. To serve, reheat gently in a pan, thinning with a little more stock if needed.
GET AHEAD Make ketchup up to 2 days ahead. Cover and chill. Allow to come up to room temperature before serving.
Per serving:
- Calories: 37
- Protein: 3g
- Fat: 2g
- Sat fat: 1g
- Carbs: 1g
- Sugars: 0g
- Fibre: 0g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
