Wallenberg Meatballs
Main Dishes • Swedish
Description
There are two stories about the origin of Wallenberg meatballs. But no one knows which one is true. The first story goes like this: a man named Marcus Wallenberg, the mayor of Stockholm, was suffering from stomach pains. However, he loved meat. He asked his chef to create a light yet meaty dish. The chef took the finest piece of veal, ground it several times, and added an egg yolk and cream, which are traditionally included in soufflés. The second story is also about a man named Marcus Wallenberg. About ninety years ago, his father was the richest man in Sweden. The Wallenberg family is still a true oligarchy, owning much of Sweden. This Wallenberg also struggled with stomach issues. One day, he visited a famous Stockholm restaurant called The Grand Diner. The chef at The Grand Diner was aware of Marcus's troubles and decided to prepare something truly special for his wealthy guest. He made these tender, soufflé-like meatballs.
Ingredients
- Veal 0 lbs
- 10% cream 15 fl oz
- Whole egg 4 pieces
- Salt to taste
- White Pepper (whole) 0 oz
- Fresh-frozen lingonberry 10 oz
- Sugar 10 oz
- Potato 0 lbs
- Butter 5 oz
- Frozen green bean pods 10 oz
Step-by-Step Guide
Step 1
Pass the veal through a fine grinder three times. Add cream and egg yolks, 10 g of salt, and pepper to the mixture, then blend with an immersion blender or whisk until you achieve a smooth, airy consistency.
Step 2
Divide the minced meat into patties weighing 160 g and coat them in breadcrumbs. Fry on both sides in butter.
Step 3
To make the lingonberry sauce, combine frozen lingonberries and sugar in a saucepan. Heat gently over low heat, stirring constantly, until the sugar has dissolved. Let it cool. Do not boil the berries — just warm them up.
Step 4
Boil the potatoes, add butter, salt, and mash until you reach the desired consistency.
Step 5
Pour boiling water over the frozen peas and immediately drain them onto ice. Serve the cutlets with lingonberry sauce, mashed potatoes, and blanched peas.
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