- ½ (2 oz.) ½ (55 g) , chopped, chopped
- 1 lb 450 g ground beef or ground pork or a mix or ground turkey
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 1 1 eggeggs
- 1 tsp 1 tsp salt
- 1 pinch 1 pinch pepper
- 1 pinch 1 pinch ground allspice
- 3 tbsp 3 tbsp butter
- 1¼ cups 300 ml
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
- 1 tbsp 1 tbsp tamari soy sauce (optional)
- salt and pepper
- 1 lb 450 g cauliflower
- ¼ cup 60 ml lingonberries or frozen cranberries
- Put the onion in a bowl with the ground meat. Add the cream cheese, egg and spices and mix well.
- Wet your hands and roll the mixture into meatballs that are approximately 1 inch (2.5 cm) in diameter.
- Add butter to a frying pan and fry the meatballs over medium heat until fully cooked through.
- Cook the cream and cream cheese in a saucepan. Mix in the left over juices from the frying pan used to cook the meatballs. For a thinner sauce, dilute with a couple of tablespoons of water.
- Add soy sauce if you prefer a sauce with a darker color and saltier taste.
- Lower the heat and let simmer for a couple of minutes or until you reach the desired consistency. Season with salt and pepper.
Cauliflower and lingonberries
- Boil cauliflower florets in lightly-salted water until just softened. Mash gently with a fork into chunky pieces for serving.
- Heat the lingonberries or cranberries in a couple of tablespoons of water. Bring to a boil. Simmer for approximately 10 minutes. Mash gently using a fork. Add a small amount of honey or other sweetener; just enough to take the bitter edge off the berries.
Lingonberries are a staple in Scandinavian cuisine. They grow in forested areas, and the taste is similar to cranberries, but not as bitter.
You can add cream cheese, butter or sour cream to the mash to make it a true cauliflower mash.