Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 600g/1lb 5oz wild boar or pork
• minced
• 4 anchovy fillets
• finely chopped
• 100g/3½oz breadcrumbs
• 1 free-range egg
• 50ml/2fl oz milk or single cream
• ½ tsp allspice
• ¼ tsp nutmeg
• salt and freshly ground pepper
• 25g/1oz butter
• 25g/1oz flour
• 100ml/3½fl oz white wine
• 500ml/18fl oz beef stock
• 2 tbsp single cream
• 1 tbsp lingonberry jam or redcurrant jelly
• few sprigs of dill
• finely chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the meatballs
• heat the oil in a frying pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further minute. Remove from the heat and leave to cool.
• Put all the meatball ingredients
• including the cooked onion and garlic
• into a large bowl and mix thoroughly with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball – they should be around 40g/1½oz in weight. You should end up with around 24 meatballs. Put the balls on a baking tray and bake for 12-15 minutes until cooked through.
• To make the gravy
• melt the butter in a saucepan large enough to hold the meatballs. Add the flour and stir for 5-10 minutes until the flour and butter have combined into a roux and turned golden-brown. Add the white wine and stir vigorously until well incorporated
• then gradually add all the beef stock
• stirring thoroughly between each addition to avoid lumps
• until you have a slightly thickened gravy. Add the cream and the jam
• and mix to combine. Season with salt and pepper.
• Remove the meatballs from the oven and place in the gravy pan. Simmer gently for 5-10 minutes to allow the flavours to combine. Serve with a sprinkling of dill
• more jam on the side and lots of mashed potato.