Swedish Meatballs with Cream (Wallenberg Meatballs)

Wallenberg Meatballs: Choose 400 g of fine veal meat (pork also works, best from the tenderloin) without fat and grind it through the grinder. A very important point - all products must be cold, just taken out of the fridge. Work fast so they do not warm up! In a bowl knead the mince with 1 tsp salt, ground pepper, 2 egg yolks and 70 ml liquid animal cream. With greased hands form 8 burgers and place them on greased baking paper. Bake in a preheated oven for about an hour.

The garnish for the Wallenbergers should be prepared in advance and kept warm: Peel 800 g potatoes, cut them into small cubes and boil them in boiling salted water until soft. Heat 1 cup of milk, add 2 tbsp butter and stir well until the butter melts. Drain the cooked potatoes and mash them with a fork or press, add the milk and keep stirring vigorously to get a fluffy puree. In boiling salted water blanch (boil briefly) 1 pack of frozen peas. Drain the peas and keep them warm. In a pan pour 1 cup fresh lingonberries, 1 tbsp sugar and 1 glass of red wine. Leave to simmer over low heat until the liquid reduces to a thick sauce. On the plate serve some potato puree, a little of the lingonberry sauce, a few spoonfuls of peas and 2 burgers each.

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