Christmas Meatballs with Sardine Cream
- 500g ground beef (1 lb)
- 250g ground pork or wild game meat (8.8 oz)
- 375ml milk (1 1/2 cups)
- 60g breadcrumbs (1/2 cup)
- 1 egg
- 15g sardine cream (1 tbsp), see note
- 9g salt (1 1/2 tsp)
- 2g freshly ground black pepper (1 tsp)
- 1g ground white pepper (1/2 tsp)
- Butter or oil for frying
- Note: Make sardine cream by blending 120g canned sardines in water (1/2 cup) with 60g sour cream (1/4 cup) until smooth; refrigerate until use
1. 1. In a large mixing bowl, combine 500g ground beef, 375ml milk, 15g sardine cream, 1 egg, 9g salt, 2g black pepper, and 1g white pepper. Mix well with your hands or a wooden spoon until just combined.
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3. 2. Add 250g ground pork or wild game meat and mix until just combined, being careful not to overmix.
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5. 3. Use your hands to shape the mixture into small meatballs, about 3.8 cm in diameter. You should end up with around 60 meatballs.
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7. 4. Heat a large skillet over medium heat (175°C, 350°F) and add 1 tablespoon of butter or oil. When the butter has melted or the oil is hot, add the meatballs and cook until browned on all sides and cooked through, about 5 to 7 minutes. Work in batches if necessary to avoid overcrowding the skillet.
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9. 5. Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess fat.
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11. 6. Serve the meatballs hot, garnished with chopped fresh parsley or chives and accompanied by lingonberry jam, cranberry sauce, or a green salad.
- mixing bowl
- wooden spoon
- hands
- skillet or frying pan
- paper towels
- plate
- cutting board (optional)
- knife (optional)
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