Meatballs In Rekorderlig Dry Äpple Cider Sauce

Makes 10-12

1. Mix both minces, all spice ingredients and form little balls, approx. 50 grams in size

2. Chill the meatballs

3. Heat up olive oil in skillet and lightly fry the meatballs on all sides

4. Put to one side

5. Melt butter in sauce pan

6. Add the flour and mix well to make a ‘roux’

7. Add the cream and slowly add cider, mix well with a whisk to a smooth consistency

8. Bring to boil while stirring at all times

9. Season well, add grated nutmeg

10. Place hot meatballs in a deep bowl, pour over the white cider sauce and garnish with fresh herbs

300g veal mince

300g pork mince

20g oregano

10g fresh parsley, continental, chopped

10g salt & pepper mix

1 onion, peeled and diced

1 garlic glove, crushed

20g olive oil

150g unsalted butter

100g flour

300ml cream

330ml bottle of Rekorderlig Dry Äpple Cider

Nutmeg

Fresh herbs to garnish