Time: 1 hour 5 minutes
Complexity: easily
Servings: 8

This variation on the famous Swedish meatball recipe uses ground turkey and pork, flavored with sherry and honey. Served on skewers with a lingonberry cream sauce, this appetizer is perfect for a buffet.

Roll small balls from a mixture of ground pork, ground turkey, and allspice. Dip them in the egg mixture and breadcrumbs, and deep-fry until soft on the inside and crispy and golden on the outside. Chill the meatballs for several hours before frying, so timing the cooking time is crucial.

Ingredients:

• 1 tbsp (15 g) unsalted butter
• 1/2 medium onion, finely chopped
• Coarse salt
• 1.5 tbsp. breadcrumbs
• 1/3 cup milk
• 2 tsp dry sherry
• 1/2 tsp mustard powder
• 3 eggs
• 225 g of minced pork
• 225 gr. ground turkey
• 1 tbsp. honey
• 1/2 tsp ground allspice
• Freshly ground black pepper
• Vegetable oil for deep-frying
• 3 tbsp. lingonberry or cranberry jam
• ½ cup sour cream
• Chopped dill
• Slices of lightly salted cucumbers for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

minced pork, ground turkey, sherry, honey, onions, breadcrumbs, milk, mustard powder, eggs, sour cream, cranberry sauce

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Preparation:

Step 1
• Place the butter in a medium saucepan and melt over medium heat. Add the onion, season with salt, and sauté until golden brown, about 4-6 minutes. Set the saucepan aside.
Step 2
• Pour the milk into a bowl and add 1/2 cup of breadcrumbs. Let sit for 1-2 minutes until the milk is completely absorbed. In a large bowl, whisk together the sherry and mustard powder until completely dissolved, then add 1 egg. Add the soaked breadcrumbs, fried onion, pork, turkey, honey, allspice, 2 teaspoons of salt, and pepper to taste. Gently mix with your hands until smooth.
Step 3
• Using damp hands, form the mixture into 36 small meatballs, each about 1 teaspoon in size. Place the meatballs on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight.
Step 4
• Place the remaining 1 cup of breadcrumbs in a shallow bowl. In the bowl, whisk together the remaining 2 eggs and 2 tablespoons of water. Dip each meatball in the egg, drain off any excess, and then coat in the breadcrumbs. Place the meatballs back on the baking sheet.
Step 5
• Pour about 4 cm of vegetable oil into a large saucepan and heat to 160°C (325°F). Fry the meatballs in batches for 3-4 minutes, until golden brown and cooked through, carefully turning with a slotted spoon. Transfer the cooked meatballs to a plate lined with a paper towel. Season with salt. Let sit for 10 minutes.
Step 6
• Mix lingonberry jam with sour cream and dill. Skewer a meatball with a slice of lightly salted cucumber and serve with lingonberry sauce.

Votes: 10