Directions
- 1Combine 1 pound of ground pork and 1 pound of ground beef in a large mixing bowl.
- 2Add 1 egg, 1/4 cup of milk, 1/2 cup of breadcrumbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the meat mixture.
- 3Dice one onion finely.
- 4Melt 2 tablespoons of butter in a skillet over medium heat.
- 5Sauté the diced onion in the butter until caramelized, about 8-10 minutes.
- 6Spread the caramelized onions on a baking sheet to cool.
- 7Add the cooled caramelized onions to the meat mixture.
- 8Mix all ingredients thoroughly with a spatula or your hands until well combined.
- 9Form the meat mixture into small, uniform meatballs.
- 10Place the meatballs on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 11Add olive oil and 2 tablespoons of butter to a pan.
- 12Place the meatballs in the hot pan and brown them on all sides.
- 13Remove the meatballs from the pan and set aside.
- 14Add 2 tablespoons of all-purpose flour to the pan with the drippings.
- 15Stir the flour to create a roux.
- 16Gradually whisk in 2 cups of beef broth until smooth, then add 1 tablespoon of Worcestershire sauce.
- 17Stir in 1/2 cup of heavy cream until the sauce thickens.
- 18Season the sauce with black pepper to taste.
- 19Return the browned meatballs to the sauce and simmer for 10-15 minutes, ensuring they are coated.
- 20Peel and thinly slice one cucumber using a mandoline slicer.
- 21Place the sliced cucumbers in a bowl.
- 22Add 1/4 cup of sugar to the cucumbers and mix well.
- 23Finely chop 1/4 cup of fresh dill.
- 24Finely chop a handful of fresh parsley.
- 25Add the chopped dill and parsley to the cucumbers and mix.
- 26Peel and cut 3 potatoes into equal-sized pieces.
- 27Rinse the cut potatoes.
- 28Boil the potatoes in salted water until tender.
- 29Press the cooked potatoes through a potato ricer into a bowl.
- 30Add 4 tablespoons of butter, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of milk to the riced potatoes.
- 31Mix until smooth and creamy.
- 32Serve the mashed potatoes, topped with the meatballs and a generous amount of gravy.
- 33Add a side of pickled cucumbers and 2 tablespoons of lingonberry jam.
- 34Garnish with fresh parsley.
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 egg
- 0.25 cup milk
- 0.5 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 onion
- 2 tablespoons butter
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 cup heavy cream
- 1 cucumber
- 0.25 cup sugar
- 0.25 cup dill
- 3 potatoes
- 4 tablespoons butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup milk
- 2 tablespoons butter
- 2 tablespoons lingonberry jam
Equipment
large mixing bowlcutting boardknifeskilletspatulabaking sheetrefrigeratorpotato peelerpotpotato ricertongs
Tips
- For mashed potatoes, use a potato ricer for a smooth, lump-free texture.
- Make sure to chill the meatballs before cooking to help them hold their shape.
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