Christmas
The Lundins' Christmas meatballs
Christmas meatballs with cooked potato, browned and grated onion, veal stock and Swedish ansjovis brine.
Swedish-inspiredMakes about 30 meatballs
Ingredients
- 500 g mixed beef and pork mince
- 1 potato, boiled, cooled and riced
- 1 large yellow onion (½ finely chopped and browned, ½ grated)
- 75 ml cooking cream
- 75 ml dried breadcrumbs
- 1 egg
- 25 ml water
- 1–1½ tbsp brine from Swedish ansjovis (spice-cured sprats)
- 2 tbsp concentrated liquid veal stock
- 1 tbsp Japanese soy sauce
- 1 tsp soft brown sugar
- Salt and pepper
- Butter and olive oil for frying
Method
- Peel the onion. Finely chop half and fry in a little butter until soft. Leave to cool.
- Finely grate the other half of the onion.
- Place the mince, riced potato, fried onion and grated onion in a large bowl.
- Add the breadcrumbs, cream, egg, water, ansjovis brine, veal stock, soy sauce and brown sugar.
- Season with salt and pepper. Mix thoroughly until evenly combined.
- Let the mixture rest for about 5 minutes so the breadcrumbs can absorb the flavours.
- Shape into about 30 evenly sized meatballs.
- Fry the meatballs in a mixture of butter and olive oil over a medium heat until cooked through and nicely browned all over.