Ingredients

1 pound ground beef

1 pound ground pork

2 ounce bread crumbs (preferably panko)

1 egg

2 ounce cream

1 ounce milk

2 tablespoon mustard (dijon)

4 tablespoon butter for searing

1 teaspoon allspice

black pepper, to taste

salt, to taste

1 tablespoon olive oil

1 quart veal stock

1 quart heavy cream

1 tablespoon lingonberry jam

Directions

1. Mix the cream, milk, bread crumbs, mustard and egg together and let soak for 5-10 minutes.

2. Mix with the ground meat with the spices, then add in mustard mixture.

3. Mix well with your hands until fully incorporated.

4. To test the seasonings, fry a small sample in a pan and adjust to taste before rolling the rest.

5. Roll the meat into small balls around 1oz each and place on a baking paper. Let them sit under plastic in the fridge for 1 hour before searing them. This will help them keep their shape.

6. Sear meatballs on medium heat in the olive oil until about halfway cooked.

7. Then add butter to the pan and sear until the butter has browned and meatballs have cooked.

8. Reduce veal stock to half, add heavy cream and reduce to a third.

9. Add lingonberries, keep reducing for 15 minutes.

10. Strain and season with salt and pepper.

11. Serve with cream sauce, pickled cucumbers and mashed potatoes, if desired.

Ingredients

400 g ground beef (beef mince)

400 g ground pork (pork mince)

1 dl (⅓ cup) half-and-half cream

1 dl (⅓ cup) breadcrumbs (can be substituted with soaked baguette for more flavor)

1 egg

½ dl (¼ cup) water

2 medium cooked potatoes

2 small yellow onions

1 tbsp brown sugar

3 tbsp anchovy paste

2 tbsp concentrated veal stock

2 tbsp soy sauce

Salt and freshly ground black pepper

Butter for frying

Directions

1. Mix together the half-and-half cream, breadcrumbs, egg, and water until you have a loose batter. Let it sit for about 10 minutes.

2. Peel the onions. Grate one onion and finely chop the other. Fry the chopped onion until golden brown.

3. Mash the cooked potatoes with a fork.

4. Combine all ingredients into a smooth batter. 

5. Season with salt and freshly ground black pepper.

Form the batter into small, round meatballs, about 25 g each. 

6. Fry the meatballs in butter until golden brown.

Ingredients

800 g ground pork

2 teaspoons salt

2 shallots

1 tablespoon rapeseed oil

1 dl breadcrumbs - preferably organic

1.5 dl milk

1 teaspoon allspice - ground

2 pinches white pepper - freshly ground

3 tablespoons butter

Directions

Mix the ground pork with salt. Let it stand in the refrigerator for about 10 minutes.

Peel and finely chop the onion. Fry the onion in oil until it is golden brown. Cool the onion and mix it with the ground pork.

Mix the breadcrumbs, milk and stir into the ground pork. Season with allspice and white pepper.

Form the ground pork into round meatballs and place them on a water-rinsed cutting board. Fry the meatballs in butter in batches for about 8 minutes.