INGREDIENTS

• 225g beef mince
• 125g pork mince
• 75g breadcrumbs
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 medium egg, beaten
• ¼ tsp ground nutmeg
• 1 tbsp sunflower oil
• 300g spaghetti

For the sauce:

• 1 tbsp butter
• 2 tbsp plain flour
• 400ml beef stock
• 50ml cream
• 1 tbsp finely chopped fresh dill
• Sea salt
• Freshly ground black pepper

DIRECTIONS

1. Bring a large pan of salted water to the boil.
2. Place the minced meats, breadcrumbs, onion, garlic, egg, nutmeg and salt and pepper into a bowl and mix together until evenly combined. Shape into 16-20 even sized balls. These can be prepared up to a day in advance, keeping them covered in the fridge until use.
3. Add the pasta to the boiled water and cook following the pack instructions, until al dente.
4. Place a frying pan on a medium heat and add the oil. Fry the Frikadeller for 8-10 minutes, turning regularly, until cooked through and browned evenly all over. Remove from the pan onto a plate lined with a paper towel, cover and keep warm.
5. Melt the butter in the pan. Stir in the flour until smooth and cook for 1 minute. Slowly add the stock, whisking until well blended and smooth. Continuing to stir, simmer for 2-3 minutes until thickened. Add the Frikadeller and cream and gently simmer for 1-2 minutes to warm through. Stir in all but a little of the dill and season to taste.
6. Drain the pasta and arrange on serving plates. Spoon the Frikadeller and creamy dill sauce over. Sprinkle with the remaining dill and some black pepper and serve.