Swelldish meatball

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Ingredients


  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • Kosher salt
  • 1 1/2 cups breadcrumbs
  • 1/3 cup milk
  • 2 teaspoons dry sherry
  • 1/2 teaspoon mustard powder
  • 3 large eggs
  • 1/2 pound ground pork
  • 1/2 pound ground turkey
  • 1 tablespoon honey
  • 1/2 teaspoon ground allspice
  • Freshly ground pepper
  • Vegetable oil, for frying
  • 3 tablespoons lingonberry or cranberry preserves
  • 1/2 cup sour cream
  • Chopped fresh dill, for topping
  • Fresh pickled cucumber slices, for serving

Directions


Melt the butter in a medium skillet over medium-high heat. Add the onion,
season with salt and cook until golden brown, 4 to 6 minutes; set aside.


Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk
is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl
until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned
onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste.
Gently mix with your hands until combined.


Dampen your hands; form the mixture into 36 small meatballs, about 1
tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic
wrap and refrigerate at least 4 hours or overnight.


Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2
eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the
excess drip off, then roll in the breadcrumbs; return to the baking sheet.


Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high
heat until a deep-fry thermometer registers 325 degrees F. Working in batches,
fry the meatballs, gently stirring with a slotted spoon, until golden and cooked
through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with
salt. Let stand 10 minutes.


Fold the lingonberry preserves into the sour cream and top with the dill.
Skewer each meatball with a pickled cucumber slice and serve with the
lingonberry cream.

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