I normally only do baking posts on my blog when it comes recipes so I wasn’t sure how to categorize this post, but it just has to stay in lifestyle. As the Swede that I am, I’m not impartial to meatballs, in fact I have quite strong opinions on what a ‘typical Swedish meatball’ is. When I was approached to try out this recipe for The Copthorne Meatball, I was definitely sceptical. No British recipe I’ve found has ever made justice to the Swedish meatball. This one though, although with some new ingredients for me, did pleasantly surprise me.
The flavouring of the mince was very different to what I’m used to. According to the recipe, both garlic, chilli flakes, mustard, HP sauce, and Worcester sauce was to be added to the mince – all but garlic being new additions for me! The actual recipe, that you can find here, was created by chef Mark Jones and is part of a promotion of the Millennium Hotels and Resorts, more specifically the Copthorne Sheffield hotel (hence the name the Copthorne Meatball). If you’re ever staying over in Sheffield and looking for a good meal, I’d definitely suggest for you to go to the Copthorne and try their meatball because the ones I just replicated tasted mighty fine…
Here’s my take on the original recipe. It serves 2 people.
400 g minced beef
1 small onion diced
½ tsp garlic powder
½ tsp chilli flakes
½ tsp mustard powder
2 tbsp hp sauce
2 tbsp Henderson’s Relish or Worcester Sauce
Good pinch of salt and pepper
250 grams strong cheddar cheese
300 grams of red potatoes, double cream and butter
English mustard to taste
150 grams of kale
½ pint of red wine sauce or gravy
Red wine to drink (essential!)
Dice and fry the onion and let cool. Mix all the flavourings with the mince and add the onion when cold. Ideally leave the mixture for 2 to 3 hours, or if you’re in a hurry – don’t. Divide the mixture into 4 balls. cut the cheese into centimetre big cubes and place inside the meatballs. You can wrap them in cling film and let set chill in the fridge, or again, if you’re in a hurry – don’t. Instead just put the meatballs in the oven on an oven tray on 180 degrees Celsius for 20-25 minutes.
In the meantime you should have peeled and cut the potatoes into cubes. Then put them into boiling water for about 20 minutes. Mash, and add mustard, double cream (or milk), butter, and salt and pepper to your liking. Boil the kale for 1 to 2 minutes and then toss in butter, salt, and pepper. Heat the gravy. Then it’s ready to plate!
I went for the quick tip and didn’t rest the meat before cooking, which worked just as well. I didn’t add any mustard to the mash either as my other half wasn’t too keen on that. Originally, meatballs should be about half and half beef and pork mince (as the original recipe suggests), but as we don’t cook pork, using only beef works just as well. The only difference pork does is that it makes the meatballs softer as it is a more fatty meat.
I was very happy with the outcome of this British take on meatballs. I’ll definitely use some of the flavourings and add that to my classic Swedish meatball recipe (which is a secret by the way, sorry). The cheese surprise in the middle of the meatballs adds another layer to the otherwise simple dish and the kale worked really well with the other flavours. If you don’t know what to cook for dinner, pick up some mince and potatoes and try your luck with The Copthorne Meatball!