Christmas meatballs with thyme and lemon dip


Scandinavia is hotter than ever in the UK, and my friends are readier than ever to try Swedish treats.

When I had some friends over for glögg (our version of mulled wine) I served meatballs as a nibble with a thyme and lemon dip and they were a huge hit. This version of meatballs we refer to in my family as the Christmas version because of the addition of allspice.

Meatballs can vary in size and if I have them for supper I usually make them around 3 cm in diameter, but for Christmas or as nibbles (or in this case both) I tend to make them smaller, around 1.5 cm in diameter.

Christmas meatballs, makes about 35

750 g pork mince

1 egg

3 tbsp water

75-100 ml breadcrumbs 

1.5 tsp sea salt

black pepper

3/4 tsp allspice

Mix egg and water in a large mixing bowl. Add the breadcrumbs and spices and let it sweel for a few minutes. Incorporate the mince using a wooden fork or your hands. Mix throughly and shape into small hands, dipping your hands in water in between rolling to make it easier to shape the meat. Place the meatballs on a greased roasting tray and place in a 180C oven for 15 minutes. Then fry in butter in a frying pan for a golden crust. 

Lemon and thyme dip

200 ml creme fraiche

3 tsp dried thyme

grated zest from 1/2 lemon

1/2 tbsp nice oil

salt, pepper

Mix all the ingredients, leave for 15 minutes for the flavours to develop. Keep chilled until serving. 

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