For the cream sauce
2 tbsp oil
1 anchovy fillet, chopped
200ml/7fl oz reduced chicken stock
200ml/7fl oz lactose free double cream
1 tsp cornflour
1 tsp chopped chives
salt and freshly ground black pepper
For the meatballs
150ml/5fl oz lactose free double cream
100ml/3½fl oz lactose free milk
1 tbsp salt
1 tsp ground allspice
100g/3½oz gluten free breadcrumbs
250g/9oz beef mince
250g/9oz pork mince
4 tbsp vegetable oil, for frying, plus extra for greasing
75g/2½oz unsalted lactose free butter
500g/1lb 2oz new potatoes, cooked
Serves - 4
For the cream sauce, heat the oil in a large pan and add the anchovy and stock.
Bring to the boil and cook until the volume of liquid has reduced by a third. Add the lactose free cream and cook over a low heat for another 6-8 minutes.
Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with chives, salt and pepper. Keep warm until ready to serve.
Preheat the oven to 220C/200C Fan/Gas 6.
For the meatballs, add all the ingredients into a large bowl.
Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.
Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm.
To finish the meatballs, heat the oil and remaining lactose free butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).
To serve, put the meatballs in a serving bowl and pour over the cream sauce. A little lingonberry jam would be traditional, too.
Recipe adapted from: Good Food