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- 200g button mushrooms, finely diced by hand or in a food processor
- 400g pork mince
- 50g breadcrumbs
- 1 egg, beaten
- 1 tbsp dill
- 200ml white wine
- Good pinch of salt and pepper
For the mash
- 1 celeriac, peeled and cubed
- 100g butter
For the redcurrant gravy
- 1 tbsp flour
- 1 tbsp milk
- 50g redcurrants
- 1 tbsp redcurrant jelly
- 250ml beef stock
- Salt and pepper
- Mix together the mince, mushrooms, breadcrumbs, egg, dill, salt and pepper. Form into small balls approx. 4 centimetres diameter. Chill in the fridge for 30 mins.
- Boil the celeriac in salted water for 10 minutes until soft. Drain and leave to steam dry in the colander. Put into a bowl and beat in butter. Season to taste and set aside.
- Heat a sauté pan with a little olive oil and fry the meatballs in batches until cooked through and golden brown. Return all to the pan and add the wine. Bring to the boil and reduce a little. Remove the meatballs to a dish and keep warm.
- Add the flour to the pan and whisk into the juices. Slowly add the milk, then gradually whisk in the stock and redcurrant jelly. Add the redcurrants, cook until they start to soften and the sauce becomes a deep red. This will take about 5 minutes. Taste and adjust the seasoning.
- Serve the meatballs with the celeriac mash and redcurrant gravy. Sprinkle over some dill fronds to serve.