Köttbullar

Ingredients

• 250 g Ground Pork
• 170 g Ground Beef
• 8 tbsp Breadcrumbs
• 120 ml Milk
• 1 pcs Yellow Onion
• 3 tbsp Butter
• 1 pcs Egg
• 1.25 tsp White Pepper
• 0.5 tsp Allspice
• 0.125 tsp Ground Ginger
• 1.75 tsp Salt
• 0.5 pcs Cucumber
• 1 tbsp Sugar
• 2 tbsp White Wine Vinegar
• 180 ml Beef Stock
• 120 ml Heavy Cream
• 1 tsp Soy Sauce
• 2.6666666666666665 tbsp Lingonberry Jam
• 1 tbsp Parsley

Method

1. Thinly slice {cucumber}, toss with {sugar}, {white_wine_vinegar}, {white_pepper}, and a pinch of {salt}, then press lightly so it starts to soften and turn glossy.
2. Let the {cucumber} stand until lightly wilted and tangy, tossing once so the slices pickle evenly.
3. In a bowl, stir {breadcrumbs} with {milk} until fully moistened and thick like a soft paste; this panade keeps the meatballs tender.
4. Melt {butter} in a small skillet over medium-low heat, add {yellow_onion} with a pinch of {salt}, and sweat for several minutes until soft, translucent, and sweet but not browned. Add {allspice}, {ground_ginger}, and part of the {white_pepper} for the last moments to bloom until fragrant.
5. In a chilled bowl, combine {ground_pork}, {ground_beef}, the {breadcrumbs} panade, the sweated {yellow_onion}, {egg}, and more {salt}. Mix gently just until combined so the farce stays light, not bouncy.
6. Cover and refrigerate the farce until cold and slightly firm; this makes shaping easier and helps the meatballs hold their shape.
7. With lightly wet hands, shape the chilled farce into small walnut-sized meatballs and set them on a tray without crowding.
8. Melt more {butter} in a large skillet over medium heat. Pat the meatballs dry if needed, add them in batches without crowding, and fry while turning until deeply burnished, cooked through, and the centers reach a safe temperature.
9. Lower to medium-low heat, pour {beef_stock} into the skillet, scrape up the fond, and reduce until glossy and concentrated. Add {heavy_cream}, {soy_sauce}, and {lingonberry_jam}, then simmer gently until silky enough to coat a spoon. Taste and adjust with {salt} and the remaining {white_pepper}.
10. Return the meatballs to the gravy and turn gently over low heat until glazed and hot through, then let them rest briefly so the juices settle into the sauce.
11. Spoon the meatballs and gravy onto warm plates, add the pickled {cucumber}, finish with {parsley}, and serve with extra {lingonberry_jam} alongside for a bright sweet-tart lift.