Swedish Meatballs and Pressed Cucumbers by Peder

Prepare the pressed cucumber by mixing almost half a cup of water with 2 tablespoons of sugar, a pinch of salt, and a little bit of white pepper.

Slice the cucumber and add it to the water and vinegar solution, then stir.

Finely chop parsley and mix it into the cucumber mixture, then press down with a plate and weigh it down for 30 minutes to an hour.

For the meatballs, mix 1.5 pounds of ground pork and 1 pound of ground beef in a bowl.

Add 2 eggs, almost 1 cup of breadcrumbs, half teaspoon of salt, half teaspoon of ground allspice, half teaspoon of white pepper, a little squirt of Worcestershire sauce, a little squirt of sweet chili sauce, and almost half a cup of heavy whipping cream to the meat mixture.

Sauté one medium onion until caramelized and add it to the meat mixture.

Roll the meat mixture into meatballs about 1.5 inches in size.

Heat a pan on high and add butter to brown the meatballs on all sides.

Remove the meatballs and prepare the sauce by melting butter and whisking in a quarter cup of all-purpose flour.

Add 3 cups of beef stock, half a teaspoon of salt, quarter teaspoon of ground allspice, and quarter teaspoon of black pepper to the sauce and bring to a bubble.

Pour the sauce over the browned meatballs and transfer to the oven to finish cooking.

Serve the meatballs with mashed potatoes, pressed cucumber, and lingonberry jam.

Equipment Needed

Allergens