Ingredients

• 1/2 cup dry breadcrumbs
• 1 very small onion (about 1/2 cup), minced or blended finely
• 450 g ground beef
• 1 egg, slightly beaten
• 1 tsp salt
• 1/4 tsp ground white pepper, or to taste
• 1/2 tsp ground allspice
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3/4 cup beef stock broth
• 1/4 cup sour cream
• 1/2 cup milk

*makes 30 meatballs

Stove or oven method:

In a large bowl, combine beef, onion, salt, breadcrumbs, pepper, and allspice. Mix well. Feel free to use your hands.

Roll into meatballs about ¾ inch in diameter.

Melt butter in a large frying pan over medium heat.

Brown meatballs on all sides, working in two batches, dishing them to a large plate when they are done.

Lower heat slightly and add the flour all at once to the sauce left in the pan, removing any browned bits. Add the broth, a little at a time, and whisk until smooth. Add sour cream and milk. 6. Bring to a simmer, stirring constantly until sauce is thick and smooth.

Add meatballs back into the pan, gently coating in the sauce and letting them warm through.

Test one to check that it is cooked thoroughly. There should be no pink on the insides.

Tips:

A good way to serve more iron to your growing toddler is with these saucy beef meatballs that can be easily reheated. This recipe makes 30 meatballs so vary it according to your serving needs.​​