The famous Swedish meatballs are used in this variation of the recipe. mixed minced meat from turkey and pork with the addition of sherry and honey. This appetizer is served on skewers with lingonberry cream sauce, perfect for a buffet table.
Roll up small balls from a mixture of pork minced meat, minced meat from turkey and allspice. Dip them in the egg mixture and breadcrumbs and deep-fry until soft (inside) and crispy golden crust (outside). Before frying meatballs, they need to be cooled for several hours. Therefore, it is very important to plan correctly.
Time for preparing
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Food Photography: Anna Williams Time: 1 hour. 5 minutes. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l (15 gr.) Unsalted butter
- 1/2 finely chopped medium onion
- Coarse salt
- 1.5 tbsp. breadcrumbs
- 1/3 Art. milk
- 2 tsp dry sherry
- ½ tsp mustard powder
- 3 eggs
- 225 gr. minced pork
- 225 gr. minced turkey
- 1 tbsp. l honey
- ½ tsp ground allspice
- Freshly ground black pepper
- Deep-frying vegetable oil
- 3 tbsp. l cranberry or cranberry jam
- ½ tbsp sour cream
- Chopped Dill Greens
- Slices of salted cucumbers for decoration
Recipes with similar ingredients: minced pork, minced turkey, sherry, honey, onions, breadcrumbs, milk, mustard powder, eggs, sour cream, cranberry sauce
Recipe preparation:
- Put the butter in a medium-sized saucepan and melt over medium heat. Add onion, salt and fry until golden color for 4-6 minutes. Put the stewpan in side.
- Pour the milk into a bowl and add ½ tbsp. breadcrumbs. Leave on for 1-2 minutes until the milk is completely absorbed. AT large bowl mix sherry and mustard powder until full dissolve, then add 1 egg. Add to the mixture soaked crackers, fried onions, pork, turkey, honey, allspice pepper, 2 tsp. salt and pepper to taste. Gently knead with your hands until homogeneous consistency.
- With wet hands, form 36 small meatballs, each with a volume of approximately 1 tsp. Lay the meatballs on a baking sheet covered with a sheet of parchment, cover with cling film and place in the refrigerator for at least 4 hours, or better for a whole night.
- Pour the remaining 1 tbsp. shallow breadcrumbs a bowl. In a bowl, beat 2 remaining eggs and 2 tbsp. l water. Dip each meatball into an egg, drain the excess, and then roll in breadcrumbs. Put the meatballs back on the baking sheet.
- Pour about 4 cm of vegetable oil into a large pot and preheat to 160 degrees. Fry the meatballs with a few in batches for 3-4 minutes until golden brown and full readiness while carefully turning over with a slotted spoon. Lay out prepared meatballs on a plate covered with a paper towel. Salt. Leave on for 10 minutes.
- Mix lingonberry jam with sour cream and dill. On a skewer chop the meatball with a slice of salted cucumber, serve with lingonberry sauce.
