1.5 kg high quality ground beef (we use rare breed longhorn beef from Huntsham court farm, in Ross-on-Wye)
500 g high quality ground pork (we use rare breed middle white pork from Huntsham court farm, in Ross-on-Wye)
150 g high quality ground beef fat cap (same as our ground beef)
150ml double cream
4g black pepper toasted and ground
150g browned onions
2 whole free range eggs
For the pickle:
Cucumber, thinly sliced
200g vinegar 12%
Macerated lingon berries:
200g lingonberries (frozen)
“For me the meatball dish we do at Aquavit is a perfect example of how much you can improve a very simple dish on flavour and quality, buy using meat that is of a very high quality, from animals who have lived a happy life and been well looked after. It’s also a dish that, though being time consuming to make, is very affordable and goes a long way. At home I always cook a big batch and only cook them to the first stage, then chill them down and freeze them in family portions. The lingonberries can be made in a big batch as well as they keep for months in an air tight container in the fridge”. – Executive Chef, Henrik Ritzén, Aquavit
For the meatballs:
Grind the meat mix twice through the meat grinder. Mix this base with the liquid ingredients. Add the dry ingredients. Mix the minced meat with the mixture in a kitchen aid fitted with the paddle attachment. Chill the mixture for 1 hour.
Roll into small balls, place on a tray with parchment paper. Cook in dry heat at 80C for 22min until warm throughout. Let cool down.
Caramelize the meat balls in butter.
Place thinly sliced cucumber in pickle liquid.
For the lingonberries:
Mix sugar with the berries and let stand in warm place, for about 1 hour, stir from time to time without breaking up the berries too much.
Serve with mash, pickle cucumber, lingonberries.