Summary

Ingredients

• 350 g mushrooms, white or brown
• 3 tablespoon cranberries

For the meat:

• 500 g minced beef
• 1 onion (s)
• 1 egg (s)
• 1 teaspoon beef broth
• 2 tablespoon breadcrumbs
• 1 tablespoon parsley, chopped
• salt and pepper
• Clarified butter, for frying

For the sauce:

• 100 ml water
• 200 ml cream
• 2 teaspoons beef broth
• 200 ml white wine
• 1 teaspoon honey
• 1 tablespoon, leveled balsamic vinegar
• 2 tablespoon sauce thickener, dark
• salt and pepper
• nutmeg

Also: for the croquettes

• 375 g potato (s)
• 1 ½ egg (s)
• 15 g cornstarch
• 15 g butter
• salt and pepper
• nutmeg
• some breadcrumbs
• fat, for deep-frying

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Instructions

1. Meatballs: Peel the onions and cut into small cubes, mix with the minced meat in a bowl. Add egg, beef broth, breadcrumbs and chopped parsley and season with salt and pepper. Form small meatballs (approx. 3 cm in diameter). Croquettes: Boil the potatoes, then peel them and press them through a potato press. Let cool down a little. Heat and liquefy butter. Separate egg yolks from egg whites. Then mix in the egg yolks, starch and melted butter. Season with salt, pepper and nutmeg. Form small croquettes (form small balls, roll and press the ends lightly). Turn these first in egg white and then in breadcrumbs. Bake the breaded croquettes in a deep fryer in hot frying fat until they are golden brown in color. Sauce: Bring the cream, water and beef broth to the boil. Add white wine, honey and balsamic cream and briefly bring to the boil again. Thicken with a sauce thickener and season with salt, pepper and nutmeg. Clean and quarter the mushrooms. Fry the meatballs in the pan in a little clarified butter until crispy, add the mushrooms and fry briefly with the meatballs. Then add the sauce and briefly bring to the boil. Serve the Köttbullar with croquettes and lingonberries, garnish with a little parsley if you like. As a side dish, I recommend lamb`s lettuce with fresh lemon oil vinegar dressing.