Swedish meatball appetizer
Votes: 4
Time: 1 hour 5 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 496, total fat 37 G., saturated fats 8 G., proteins 16 G., carbohydrates 24 G., fiber 1 G., cholesterol 122 mg, sodium 386 mg, sugar 8 G.
Calories 496, total fat 37 G., saturated fats 8 G., proteins 16 G., carbohydrates 24 G., fiber 1 G., cholesterol 122 mg, sodium 386 mg, sugar 8 G.
Unlike traditional meatballs, which are pan-fried or oven-baked, these meatballs are coated in breadcrumbs and deep-fried until super-crispy, making them perfect for appetizers. Thread one meatball onto a skewer with a slice of lightly pickled cucumber and serve on a platter with cranberry sour cream for dipping.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1 tbsp unsalted butter
- Half a medium onion, finely chopped
- 1.5 tbsp. breadcrumbs
- 1/3 cup milk
- 2 tsp dry sherry
- 0.5 tsp mustard powder
- 3 large eggs
- 220 g of minced pork
- 220 g of ground turkey
- 1 tbsp. honey
- 0.5 tsp ground allspice
- Vegetable oil for deep-frying
- 3 tbsp. lingonberry or cranberry jam
- 0.5 cup sour cream
- Chopped fresh dill for sprinkling
- Lightly salted cucumber slices for serving
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Recipes with similar ingredients: minced pork, ground turkey, eggs, milk, sour cream, breadcrumbs, sherry, mustard powder, allspice, honey, lingonberry jam
Cooking the dish according to the recipe:
- In a medium skillet, melt the butter over medium-high heat. Add the onion, season with salt, and cook until golden brown, 4-6 minutes; set aside.
- In a bowl, combine 1/2 cup breadcrumbs with milk; set aside until the milk is absorbed, about 1-2 minutes. Mix the sherry and mustard powder in a large bowl until completely dissolved, then whisk in 1 egg. Add the soaked breadcrumbs, sautéed onion, pork, turkey, honey, allspice, 2 teaspoons salt, and black pepper to taste. Gently mix with your hands, distributing all the ingredients evenly.
- Wet your hands and form the mixture into 36 small meatballs, about 1 tablespoon each. Place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Place the remaining 1 cup of breadcrumbs in a shallow dish. Whisk the remaining 2 eggs with 2 tablespoons of water in a bowl. Dip each meatball in the egg, let any excess drip off, then coat in the breadcrumbs; return to the baking sheet.
- In a large saucepan, heat about 4 cm (1.5 in) of vegetable oil over medium-high heat until it reaches 160°C (325°F) on a deep-fry thermometer. Working in batches, fry the meatballs, stirring gently with a slotted spoon, until golden brown and cooked through, 3-4 minutes. Transfer to a paper towel-lined plate and season with salt. Let sit for 10 minutes.
- Mix lingonberry jam with sour cream and sprinkle with dill. Thread each meatball onto a skewer with a slice of lightly salted cucumber and serve with lingonberry sour cream.
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