Modern Bitterballen with Herb Cream

Method

1. In a large bowl, combine ground beef, pork, onion, garlic, breadcrumbs, egg, salt, pepper, and paprika. Mix well.
2. Shape the mixture into 1-inch meatballs and refrigerate for 30 minutes.
3. In a small bowl, mix heavy cream, parsley, and dill.
4. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
5. Fry the meatballs in batches until golden brown, about 3-4 minutes per batch.
6. Drain on paper towels and serve warm with the herb cream on the side.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.