Meatballs with cranberries and capers
Meatballs with cranberries and capers is originally a Swedish idea, I have given of touch of Puglia by including some capers from the garden.
Meatballs with cranberries is originally a Swedish idea, and both the taste and the colour add a lovely twist to the meat. I like to toss in some capers as well, in order to assure that the meatballs are salty. The result is very nice, and meatballs with cranberries and capers can probably satisfy the worst craving for Ikea and their köttbullar.
Alternatively, try making polpette with aubergine, chickpeas, bread, or ricotta.
Ingredients
500 g minced veal and pork
1 onion
1 egg
100 ml milk
4 tbsp breadcrumbs or oatmeal
4 tbsk cranberries
2 tbsp capers
Fresh thyme
Salt, pepper and olive oil
Preparation
Peel and grate the onion and mix it well with the minced meat.
Stir with egg, milk and breadcrumbs.
Add cranberries and capers along with fresh thyme, salt and pepper.
Heat up the oil in a frying pan.
Use a teaspoon dipped in hot oil to form coin-sized meatballs.
Fry the meatballs on all sides.
Meatballs with cranberries can be served with spaghetti in tomato sauce, as a pre-dinner snack or the Scandinavian way with boiled potatoes and gravy.
The homely taste of Ikea with a touch of Puglia
I would never think to throw cranberries in a meatball mixture but I bet it adds a nice tang.
It does actually And a splash of red colour in the grey meat is not bad either.
I’ll be darned as I would have never thought of this combination. It sounds fabulous and easy so I can’t wait to give it a try when I get back in my cooking groove. I hope all is well with you guys, Mette :)
Thank you Mike. All is well here. And we hope things have started to go more your way too.