About the Recipe
. This dish is traditionally served with mash and a creamy gravy. However, owing to the sheer amount of cream in the meat, our Bronte likes to serve these with simple buttered, boiled new potatoes, cold stirred lingonberries and fresh green peas. Hasselback Potatoes are another good serving option if you prefer something heavier. If you do want a gravy, simply use the frying juices. If you can’t get hold of frozen lingonberries, use lingonberry jam
Ingredients
500 g 18 oz minced/ground veal (or finely ground/minced pork if you don’t eat veal)
1 teaspoon salt
4 egg yolks
dash of soy sauce
250 ml (1 cup) double/heavy cream
60 g (1 2⁄3 cups) panko breadcrumbs or other good quality breadcrumbs
a knob/pat of butter
butter for frying
salt and freshly ground black pepper crushed potatoes with parsley and green peas to serve (optional)
COLD STIRRED LINGONBERRIES
150 g 5 1⁄2 oz. frozen lingonberries
50-60 g (/1⁄4 cup) caster/granulated
sugar to taste
Preparation
Step 1
To make the cold stirred lingonberries, place the frozen lingonberries in a bowl and stir together with the sugar. Give it a stair every 30 minutes or so for a few hours and the sugar will soften the berries. It will be tart, but it’s a great side to meatballs of any kind and it keeps in the fridge for about a week.
Step 2
To make the Wallenbergare, add the minced/ground meat and salt to a stand mixer with the paddle attachment and mix on medium speed. Alternatively, you can mix in a large bowl with a wooden spoon. Add the egg yolks and soy sauce and mix until incorporated. Add the cream in a steady stream and mix until combined. The mixture will be quite sticky. Put it in the fridge to rest for 30 minutes.
Step 3
When ready to cook, put the panko breadcrumbs on a plate and preheat the oven to 120°C (250°F) Gas 1/2.
Step 4
Shape one Wallenbergare at a time, using slightly damp hands, into small patties about the size of large duck eggs. Place in the plate of breadcrumbs and flatten slightly – the mixture is sticky so the crumbs will stick well. Turn the patty over and ensure it’s covered with breadcrumbs on both sides.
Step 5
Heat a knob/pat of butter in a frying pan/skillet until it just browns. Pop in the pan and fry two three at a time for 3–4 minutes on each side – don’t overcook or the result will be stodgy and dry. Keep the coating light brown and crisp and the inside just cooked through. Transfer to a dish in the preheated low oven heat to keep warm while you fry the rest. Repeat with the rest of the meat and breadcrumbs.
Step 6
Serve the warm Wallenbergare with boiled new potatoes, fresh green peas and a dollop of the cold stirred lingonberries.