Beef balls

• Minced beef - got the butcher to pass it through the grinder twice.
• Mix with dark soya sauce, sugar syrup, ground black pepper, a couple of squirts of Lea & Perrins and some olive oil.
• Leave aside for bout 15 mins.
• 600g of minced beef ---> 30 beef balls

• Mix in chopped onions and parsley.
• Form into little balls (I made them slightly smaller than pingpong balls)

• Heat oil then just put the balls into the pot one by one. It will look a little dry at first but the juices will start building up.

• When they're all cooked, remove from the pot but leave the juices. (While the cooked beef balls are sitting in their dish, more juice will drain - decant and add to the gravy.
• Throw in more chopped onion and sliced fresh button mushrooms with the juices. Fry till both are cooked. Add water if too dry; thicken with cornstarch is necessary.
• Spoon mushroom gravy over the beef balls.

Ta da!

Serve with plain rice and some lingonberry jam (from Ikea, it's a Swedish thing; tastes like cranberries but less tart/siap)