{Swedish Meatballs}

Our little man Jack has lost all 4 of his front teeth, he is only 5 and is freaking out, last night as the last front tooth came out he cried big hot tears because he didn't like the way his gums felt now and doesn't want any more to come loose. I snuggled in bed with him and he asked me if I had cried when my teeth fell out, I told him I had but actually can barely remember loosing them at all, it must of happened sometime in the 70's when the tooth fairy was wearing her flares. This morning he woke happier, he has his fairy coins and a plan to visit the music shop tomorrow for a harmonica. He is all gummy smiles.

Speaking of the 1970's swedish meatballs were all the rage then, this groovy little meatball is fast to whip up and makes a fun party nibble or a delicious retro dinner on pasta.

olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp thyme leaves, chopped
350g minced pork
350g minced beef
1 egg, lightly beaten
3 tbsp fresh breadcrumbs
Fresh dill, leaves picked to serve

200g sour cream
1 small onion, halved
8 whole black peppercorns
1/2 cup beef stock

To make the sauce, heat sour cream, onion and peppercorns in a pan over medium heat for a few minutes, until simmering. Add the stock, return to a simmer and cook for a further 5 minutes or until slightly reduced. Strain through a fine sieve, discarding solids. Season with salt and pepper. Set aside.

Heat oil in a frying pan over medium heat. Add onion, garlic and thyme, and cook for 5 minutes or until lightly golden. Allow to cool slightly, then combine with the minced meat, egg and breadcrumbs in a bowl, season with s+p. Using damp hands, roll mixture into walnut sized balls.

Heat a large frying pan over medium heat, add some olive oil and fry the meatballs until golden brown and cooked through, about 10 minutes. Scatter with dill and serve with the warmed sour cream sauce, either as a nibble on sticks or over fresh fettuccine for dinner.