Meatballs with Lingonberry Sauce, Pickled Cucumber, and Brown Gravy

Ingredients

• Pork Mince 20 oz
• Milk 10 fl oz
• Breadcrumbs 5 oz
• Chicken Egg 1 piece
• Onion 1 head
• Butter 0 oz
• Vegetable Oil 5 fl oz
• Fresh-frozen lingonberry 10 oz
• Sugar 5 oz
• Cucumbers 1 piece
• Salt 1½ spoons
• 9% Vinegar 2 spoons
• Parsley 0 oz
• Water 5 fl oz
• Ground Black Pepper to taste
• Cream 5 fl oz

Step-by-Step Guide

Step 1

Slice the cucumber into thin rings, sprinkle with salt, place it in a colander, and set a weight on top. Allow the cucumber to drain for thirty minutes.

Step 2

Mix one tablespoon of salt, three tablespoons of sugar, vinegar, water, and finely chopped parsley. Pour the marinade over the cucumber. Let it marinate in the refrigerator for about an hour.

Step 3

Sauté finely chopped onion in a small amount of oil until soft. Soak the breadcrumbs in milk.

Step 4

Combine the ground meat with onion, egg, a mixture of milk and breadcrumbs, and spices in a food processor. If the mixture is too thick, you can add a little water.

Step 5

Shape small balls and place them on plates that have been lightly moistened with water.

Step 6

Sear the meatballs on all sides until a crust forms, in a hot skillet with a generous amount of a mixture of vegetable and butter.

Step 7

For the lingonberry sauce, mix the frozen berries with 100 grams of sugar. Allow the berries to thaw and the sugar to dissolve. Stir before serving.

Step 8

Heat the butter in a small saucepan until it turns a light golden color, then add the flour and cook, stirring continuously. Pour in the broth and cream, and simmer for three to five minutes. Season with salt and pepper. Serve the meatballs with mashed potatoes, lingonberry and brown sauces, and pickled cucumber.