Ingredients

The following ingredients have 4 Servings
  • 500 g beef mince, 20% fat
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • salt and freshly ground black pepper
  • 2 TB lard
  • 1 banana shallot / small onion (peeled and finely sliced)
  • 1 tsp smoked paprika
  • 1/2 lemon (juice only)
  • 200 g double cream
  • 50 g crème fraiche
  • ground white pepper
  • pinch cayenne pepper
  • generous handful parsley (finely chopped)
  • sea salt flakes
  • freshly ground black pepper

Instruction

  • Preheat the oven to 130°C (fan oven). This is 150°C for conventional ovens (or 300°F /gas mark 2).
  • Place the beef mince, smoked paprika and garlic powder in a bowl. Season generously with salt and freshly ground black pepper. Mix well to combine. Use a dessert spoon to form 20 small, compact meatballs (approx. 25g / 0.9oz each). Set them aside on a plate.
  • Melt the lard in a large non-stick pan and fry the meatballs in two batches until browned on the outside. Work gently with them, using a spoon to turn them over. Once browned, use a slotted spoon to set them aside on a baking tray lined with parchment paper. Once all the meatballs are beautifully caramelised on the outside, transfer the tray to the oven to gently finish cooking through. They will not need longer than 16-17 minutes to cook through without drying out.
  • In the meantime, return the same pan to the heat. There should still be plenty of fat in the pan. Add the sliced shallot and smoked paprika and cook over moderate heat until the onions completely soften. Squeeze in the lemon juice (catch the pips!!) to deglaze the pan.
  • Once the onions have softened and the lemon juice has cooked out (evaporated completely), reduce the heat to low and add the cream and crème fraiche, stirring well to combine. Allow the sauce to gently reduce and infuse. Do not be tempted to increase the heat too much, else it might split. Season with salt and ground white pepper.
  • By this time, your meatballs should be sufficiently cooked through in the oven. Serve the meatballs with the sauce (in whichever way you fancy). I like to also pour the juices and fat from the meatball baking tray over the whole lot and top with a generous pinch of cayenne pepper (for a little kick!).
  • Season with sea salt flakes and freshly ground black pepper. Garnish with freshly chopped parsley to add a fresh element. Delicious over cauliflower mash or cauli-rice.