Directions
- 1Mix ground beef, ground pork, eggs, milk, bread crumbs, salt and pepper in a bowl.
- 2Finely chop the onion.
- 3Melt butter in a frying pan and saute the chopped onion until golden brown.
- 4Spread the cooked onions on a baking sheet and let it cool.
- 5Add the cooled onions to the meat mixture and mix well.
- 6Shape the meat mixture into small meatballs.
- 7Refrigerate the meatballs for at least 30 minutes.
- 8Slice the cucumber thinly.
- 9Mix the sliced cucumbers with sugar and salt in a bowl, then let it sit.
- 10Chop the dill and parsley and add to the cucumber mix.
- 11Peel and dice the potatoes.
- 12Boil the potatoes until tender.
- 13Mash the potatoes with butter, salt, pepper, and milk.
- 14Brown the meatballs in a pan with butter and olive oil until golden.
- 15In the same pan, make the sauce: melt butter and whisk in beef broth, soy sauce, heavy cream, and season with salt and pepper.
- 16Add the browned meatballs to the sauce and simmer until heated through.
- 17Serve the meatballs over mashed potatoes, with a side of cucumber salad and lingonberry jam.
Ingredients
- 500 g ground beef
- 250 g ground pork
- 2 eggs
- 1 cup milk
- 1 cup bread crumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 onion
- 2 tbsp butter
- 1 cup cooked onions
- 1 cucumber
- 2 tbsp sugar
- 1 tsp salt
- 1 handful dill
- 1 handful parsley
- 4 potatoes
- 4 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 1 cup milk
- 1 cup beef broth
- 1 tbsp soy sauce
- 1 cup heavy cream
- 1 tbsp lingonberry jam
Equipment
knifecutting boardbowlfrying panwooden spoonspatulapotato masher
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