- ½ (2 oz.) ½ (55 g)
- 1 lb 450 g ground beef or ground pork or a mix
- 4 oz. 110 g 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. 55 g 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
- Grate or chop the onion finely and put in a bowl with the ground meat. Add the other ingredients and mix well.
- Wet your hands, and roll the mixture into meatballs that are approximately 1 inch 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.