Ingredients For the meatballs

• 1 tsp dried oregano
• 1 tsp dried marjoram
• 250g lean minced pork
• 250g lean minced beef or turkey 
• 1 large egg
• 100ml milk
• 60g dried breadcrumbs
• ½ tsp ground nutmeg
• 1 clove of garlic peeled and finely grated
• 1 tsp sea salt
• ½ freshly ground black pepper
• 2 tbsp olive oil

• juice of ½ a lemon
• 400ml strong beef stock
• 1 tbsp plain flour
• 60ml double cream
• Lingon berry or cranberry jelly, to serve

1. Place breadcrumbs in the bowl of a stand mixer fitted with a paddle attachment and add milk.
2. Let them sit until the bread has absorbed the milk, about 5 minutes.
3. Add the minced beef and pork, egg, salt, pepper, nutmeg, and herbs, and beat on medium speed until the mixture is light in colour and appears sticky - about 5 minutes.
4. Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet.
5. Heat the 2 tablespoons of oil in a large sauté  pan over medium heat.
6. Add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes.
7. Transfer to a clean serving dish and set aside. Repeat with remaining meatballs.
8. When all the meatballs have been cooked, sprinkle flour over the remaining oil in the pan and whisk, scraping up any browned bits, and cook for about 1 minute.
9. Slowly pour in beef stock, whisking as you do to smooth out any lumps.
10. Now stir in the lemon juice and cook until the mixture starts to boil and thicken.
11. Strain through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Transfer the strained sauce back to the pan.
12. Reduce heat to low and whisk in the crème fraiche. Season with salt and pepper as needed.
13. Return meatballs to the pan until heated through.
14. Transfer meatballs and sauce to a serving dish and sprinkle with parsley.
15. Serve with mashed potatoes and Lingon berry, or cranberry jelly