Meatballs

Meatballs

By
From
Scandinavian Christmas
Serves
8-10
Photographer
Lars Ranek

Meatballs are served in a variety of ways. They can be with or without sauce, with preserves, or with lingonberry jam. There’s no doubt about it, this is a Scandinavian dish. In Danish they are called ‘frikadeller’; in Swedish ‘köttbullar’; in Norwegian ‘kjøttkaker’; in Finnish ‘lihapullat’.

Ingredients

Quantity Ingredient
6 juniper berries
1 teaspoon coarse salt
300g minced pork
300g minced veal
1 onion, finely chopped
1/2 tablespoon finely chopped sage
freshly ground black pepper
3 eggs, beaten
100g rolled oats
4 tablespoons breadcrumbs
200ml sparkling water
salted butter, to fry

Method

  1. Crush the juniper with the salt in a mortar. (If you don’t have a mortar, then chop the juniper with a sharp knife. Remember the salt!) Mix the minced meats, juniper mixture, onion, sage, pepper and eggs together and beat well. Stir in the oats and breadcrumbs and beat again. Mix in the sparkling water and season generously once more with pepper.
  2. Preheat the oven to 180°C. Use a spoon and your free hand to shape the meat mixture into balls. Warm the butter in a large frying pan and fry the meatballs until crisp and golden on each side. Transfer the meatballs to an ovenproof dish and put them in the hot oven for 10 minutes to finish cooking. Serve with Pickled Beetroot.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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