Swedish meatballs

1 Use a food processor or stick blender to process bread into breadcrumbs. Add parsley (if using), onion, spices and seasoning. Blend until very fine. Add egg then mince (broken in chunks). Process until evenly mixed, adding a few drops of milk to moisten mixture enough to shape into smooth balls.

2 Place flour in a dry bowl. Working with wet hands, shape meat mixture into about 20 balls. Place a few meatballs in bowl at a time to coat evenly in flour. Add extra flour if needed.

3 Heat a large non-stick frying pan with oil and cook meatballs for 5-6 minutes, jiggling pan to brown evenly. Add water, reduce the heat and cover the pan. Allow to simmer while you cook mushrooms.

4 To make sauce, heat the second measure of oil in another frying pan over a fairly high heat. Add mushrooms and stir-fry until lightly browned. Pour in water then cover and cook until mushrooms are soft and water has disappeared. Add mushrooms to meatball pan.

5 Stir in sour cream. Simmer gently for 5 minutes and add salt and pepper. Add extra water (if required) to make a creamy glaze to coat meatballs. Just before serving sprinkle over chopped fresh parsley.