Nigella's Swede-ish Meatballs | Ocado

Soak some bread in milk to keep the meatballs tender.

Use Accardo organic beef mints with 15% fat for flavor.

Loosen the meat with forks.

Grate in a clove of garlic and an onion to add juice and tenderness.

Add ground allspice, ground white pepper, Dijon mustard, and salt to the mixture.

Squeeze out the soaked bread to make a puree and add it to the mixture along with the milk.

Mix and knead the mixture well to form meatballs.

Roll the mixture into marble-sized meatballs, aiming for about 80.

Fry the meatballs in half a centimeter of oil for 5 minutes until cooked through and golden brown.

Keep the first batch warm in a low oven while frying the rest.

Prepare a dip with sour cream, chives, garlic, salt, ground white pepper, sweet smoked paprika, Dijon mustard, and horseradish.

Equipment Needed

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