Swedish meatballs

1.Place all the meatball ingredients in a large mixing bowl with ½ teaspoon salt, then combine using clean hands. Roll into walnut-sized balls and set aside on a tray. Cover and refrigerate for 20 minutes or until needed.

2.Heat a large frying pan over a medium high heat. Add 1 tablespoon oil and half the meatballs (make sure the pan isn’t too overcrowded).

3.Turn the meatballs gently until browned all over. Set aside and repeat with the remaining meatballs.

4.Add garlic and butter to the same pan you fried the meatballs in over a medium-low heat. When melted, add flour and cook gently for about 5 minutes, stirring every now and then.

5.Remove from the heat and tip the pan up so the butter pools at the bottom. Add stock, whisking all the time to avoid lumps. Whisk in cream. Replace over the heat and cook for a few minutes, stirring. Add meatballs to the pan and simmer until thickened to a nice sauce (takes about 10-15 minutes).

6.Stir through lemon juice, zest and mustard, then season with salt and pepper.

7.Serve over mashed potato and sprinkle with chives.