Back in April we introduced several new dishes to our Pickled Pig menu. One of the most popular dishes has been our take on Swedish Meatballs. Our delicious meatballs are served with Dauphinoise potatoes and baby carrots.

Our head chef Callum Pearson shares his recipe below.

To book your table call the Picked Pig on 01481 721431 or email pickledpig@dukeofnormandie.com
Al fresco wining and dining is on offer in our courtyard beer garden to take advantage of those lovely warm Guernsey summer days and nights.

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Recipe

Meatballs

500g mince beef
500g mince pork
2 Garlic cloves
200g fresh breadcrumbs
2 large eggs
4 springs of thyme
Salt & Pepper to taste
100ml Beef Gravy
100ml double cream
1 teaspoon wholegrain mustard
Fresh dill
Baby carrots to garnish

Dauphinoise

8 Large potatoes
4 garlic cloves
2 spring’s thyme
2 spring’s rosemary
1 litre double cream

Method

For the meatballs combine beef, pork, garlic, breadcrumbs, eggs and thyme in a large bowl, season with salt & pepper. Roll into balls (40g) approximately size of golf ball.
Reduce gravy, cream, mustard & dill in a pan until thick,
Add meatballs to gravy, until cooked through.
For Dauphinoise, thinly slice potatoes, add garlic, rosemary thyme & cream. Transfer to baking tray and layer potatoes evenly. Bake in oven 180C for approximately 1 hour.