- Beef mince
- 1 sour cream tub
- 1 panko breadcrumbs sachet
- 1 allspice sachet
- 1 cucumber
- 2 desiree potatoes
- 1 shallot
- 1 brown onion
- 1 dill bunch
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, salt, white sugar, vinegar, pepper, butter
Allergens: Gluten, yeast, wheat, dairy, onion
Specialised equipment: Potato masher
Chef's note: This dish is traditionally served with lingonberry jam, a sour berry somewhat similar to cranberries. They only grow in the Northern Hemisphere in the Arctic.
* Use half the allspice and half the onion provided.
1. Prepare the ingredients
Wash the vegetables. Slice the cucumbers into thin rounds. Chop the onion into small dice. Thinly slice the shallots. Peel and cut the potatoes into small 1cm cubes. Pick the dill leaves.
2. Make the pickled cucumber
Place the cucumbers, a pinch of salt, a pinch of sugar and a splash of vinegar in a bowl and mix to combine. Set aside for at least 20 minutes then drain the liquid away.
3. Cook the potatoes
Meanwhile, place the potatoes and a pinch of salt in a saucepan. Cover them with water and bring to a boil over high heat. Reduce to a medium heat and simmer for about 10 minutes, or until a fork can easily poke through the thickest potato. Turn the heat off, drain the potatoes then return them to the saucepan.
4. Mash the potatoes
Roughly mash the potatoes using a masher or fork. Add 1 tablespoon of butter and 1 tablespoon of sour cream and continue mashing until you get a creamy texture. Season with salt and pepper to taste. Put the lid on to keep the mash warm.
5. Prepare the meatballs
Add the beef mince, onions, breadcrumbs, allspice, a big pinch of salt and pepper to a bowl and mix to combine. Using slightly wet hands, roll a heaped tablespoon of the mixture into a ball. Repeat until all the mixture has been used.
6. Cook the meatballs
Heat some oil in a frying pan over medium heat. Cook the meatballs, turning often, for 10 minutes or until evenly browned all over. Remove the meatballs, reserving the used frying pan for the sauce.
7. Make the sauce
In the reserved frying pan over low heat, add the shallots and cook for 3 minutes or until soft and translucent. Add the remaining sour cream and stir until it is combined. Over a very low heat, cook the sauce for 3 minutes or until it has slightly thickened. Toss the meatballs through the sauce and cook for a further 2 minutes or until the sauce has darkened in colour.
8. To serve
Divide the mashed potatoes and the meatballs evenly among the plates. Sprinkle the dill over the meatballs and serve with the cucumber pickles.