Ingredients
For the meatballs
- Redefine Beef Mince (250 g), defrosted
- 1 package
- small onion, finely diced
- 1/2 (50 g)
- butter
- 1 tbsp. (14 g)
- breadcrumbs
- 3 tbsps. (24 g)
- milk *
- ¼ cup (60 g)
- mustard
- 1 tsp.
- egg *
- 1/2 (25 g)
- Salt and pepper to taste
- Parsley for garnish
- butter to fry in a pan
- 50g
For the sauce
- vegetables stock
- 1.5 cups (400 ml)
- bay leaf
- 1/8
- clove
- 1/8
- butter *
- 3/4 tbsp. (10 g)
- flour
- 1 1/2 tsps. (7 g)
- cream *
- 4 tbsps. (40 g)
- egg yolk *
- 1/4 (12 g)
- capers
- 1 1/2 tsps. (4 g)
- Wine vinegar to taste
For the Brown Gravy Sauce-
- butter *
- 6 tbsp. (85 g)
- wheat flour
- 1 tbsp. (8 g)
- vegetable stock
- 1 cup (240 ml)
- double cream *
- 2 tbsps. (30 g)
- soy sauce
- 1 tsp. (5 g)
- A pinch of black pepper
For the mash potatoes
- large potatoes, peeled and cubed
- 2
- butter*
- 4 tbsps. (50 g)
For the pressed cucumber
- cucumber
- 1 (200 g)
- salt
- 3 pinch (18 g)
- white vinegar
- 2 tbsps. (30 ml)
- water
- ½ cup (100 ml)
- sugar
- 2 tbsps. (25 g)
- Pinch of white pepper
- parsley
- 2 tbsps. (10 g)
For the lingonberries
- fresh \ frozen lingonberries
- 1cup (125 g)
- sugar
- 1 tbsp. (12 g)
Method
Prepare the mashed potatoes. Peel the potatoes and evenly cut into cubes. Place in a large pot with the salt and cover with water. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, until the potatoes are soft, and they are easily pierced with a knife.
Strain the cooked potatoes, making sure to remove as much water as possible. Pass them through a food mill or mash by hand, till smooth. While still warm, stir in the butter and season with salt and pepper. Set it aside and keep warm.
Prepare the pressed cucumbers. Slice fresh cucumber thinly and mix with salt in a wide bowl. Let it rest for 30 minutes, and at the end of time, pour off the liquids.
In a separate bowl mix vinegar, water, sugar, white pepper, and chopped parsley. Stir until the sugar dissolves. Put the cucumber in a jar and pour the mixture over it. Set aside.
Prepare at least an hour before serving.
Prepare the lingonberries. Stir the berries and sugar until the sugar is melted, let it rest for 8-10 minutes.
Prepare the new-meatball . Heat 1 tbsp. butter in a large skillet or frying pan over medium-high heat. Sauté the onion until translucent.
In a large bowl, mix Redefine Mince Beef with the sautéed onion, egg, mustard, milk–breadcrumbs, salt, and black pepper. Knead into a well-shaped mass. Add breadcrumbs or water as needed to form a good consistency. Shape into small meatballs, about 35 g each ball.
Heat 4 tbsps. butter in a large frying pan over medium-high heat. Place the meatballs in the pan and fry them while shaking the pan often to brown them from all sides, about 9 minutes.
Prepare the sauce. Melt 1 tbsp. butter in a pan and stir in the flour. Add the vegetable stock little by little, while stirring. Bring to a boil and simmer for 3–5 minutes. Add cream, soy and black pepper. Mix well and cook for 8-10 minutes.
Add the meatballs to the sauce and cook together for 1 min to combine.
Serve the new- meatballs on a plate covered with some sauce alongside mashed potatoes, pressed cucumber, and raw stirred lingonberries.
Bon Appetite!
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Vanessa