Meatballs are a perennial favorite that you never get tired of.
Meatballs are the whole family’s favorite food.
Chef Risto Mikkola is no exception, he loves meatballs too.
The flavor is also brought by the rye bread, which is ground to match the dough. When the meatballs are ready to be fried in the pan, they are finally rolled in breadcrumbs, which gives the meatballs a crispy surface.
– In addition, the puff pastry gives the bun a good color and a great taste, adds Mikkola.
If you want to make meatballs with something other than the familiar ground pork or beef, Mikkola suggests ground elk. The game gives the bun a delicious taste. In addition to moose, you can use ground meat of deer or reindeer.
– Minced lamb also works great. If you don’t want to use it or game or if it’s not available, beef is also good, says Mikkola.
Bread the meatballs before pan frying.
Minced pork should be added to the dough in order to get the right amount of fat.
Fattier ground beef is also sold, so the buns can be made entirely of beef.
In addition to flavor, fat gives meat juiciness and softness. That’s why you should add minced pork to the meatball dough made from low-fat game.
Black currants pickled in 1-2-3 broth are served with game meatballs. Mikkola even boasts that game and black currant go hand in hand. They always match.
Tip! Remember to oil your hands before rolling the meatballs.
Pickled blackcurrants are delicious with meatballs.
Meatballs
700 g ground pork and beef
1 onion, chopped
½ dl rapeseed oil
1.5 dl of whipped cream
1 dl ground rye bran
2 tablespoons of thyme, chopped
salt
pepper
3 dl ground rye bread
rapeseed oil and butter for frying
1. Mix together 1 dl of ground rye bread and whipped cream.
2. Saute the onions in rapeseed oil. Mix all the ingredients together. Season and fry a test piece. If the taste is good, rotate the buns.
3. Before frying, roll the bun in ground rye bran (3 dl). Fry the breaded buns in the butter-rapeseed oil mixture until golden brown.
Sauce
1 red onion, sliced
50 g kale, sliced
50 g of butter
2 dl whipped cream
2 tablespoons of mustard
1 tablespoon thyme, chopped
salt
pepper
1. Sauté onions and kale in butter in a pan, add whipped cream, mustard and thyme to the pan.
2. Cook for a few minutes, season with salt and pepper. Add the meatballs and serve.
Pickled black currant
0.5 dl brandy vinegar
1 dl sugar
1 dl of water
500 g of black currants
1. Boil vinegar, sugar and water in a pot.
2. Pour the hot broth over the blackcurrants and cool. Pickled black currants can be stored in a covered container in the refrigerator for several weeks.
Dried onions and kale
red onions
kale
1. Slice the onions into thin slices, remove the center stems from the kale. Put in a 60 degree oven overnight to dry.
2. Decorate the meatball portion with dried onions and kale. They also add crunch and flavor to the dish.