Total Time: 45 minutes

Ingredients

• 250 grams beef mince

• 250 grams pork mince

• 1 egg

• 1 small onion

• 1 tbsp cooking cream

• 1 tbsp breadcrumbs

• Salt and pepper

• Potatoes

• 1 cucumber

• 1 tbsp white sugar

• White vinegar

• 1 cooking cream

• 1 splash of soy sauce

• Lingonberry or cranberry jam

Method

1. Peel the potatoes and bring to a light simmer in a saucepan full of water. Cook until soft when piercing with a knife. Drain and start mashing together, adding a little bit of milk, butter and salt and pepper for seasoning.

2. Prepare the pickled cucumber by slicing into thin slices and covering it with white vinegar in a bowl. Season with a pinch of salt and pepper for added flavour. Leave to sit in fridge, preferably overnight but you can also eat it straight away as an instant pickle.

3. Combine the mince, small onion cut very finely, cooking cream, bread crumbs, egg and salt and pepper and evenly mix it together.

4. Roll mixture into even small balls to prepare then cook on a low – medium heat until entirely golden and cooked on all sides. Make sure to not cook all the meatballs at once, cook them in a few batches.

5. Once the meatballs are all finished cooking in the frying pan, remove and put aside. Then without doing anything to the pan, add the full bottle of cooking cream to the pan and stir around making the cooking cream take all the colour of the juices of the meatball residue. Add a splash of soy sauce and salt and pepper to further season the gravy. Then remove from stove.

6. Serve all ingredients together as displayed.

Enjoy!