Lingonberry Stuffed Meatballs
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
910 g
Ground Beef450 g
Ground Veal1 cup
Yellow Onion (minced)2 tsps
Herbes De Provence3 tsps
Salt2 tsps
White Pepper5
EggsDirections:
1
Preheat the oven to 375 degrees F
2
Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl
3
Lightly beat the eggs and pour over the meat
4
Mix well using your hands (it's the best way to make meatballs)
5
Add 1 1/2 cups of the bread crumbs and mix well
6
Set aside
7
Form the meat mixture into 12 balls
8
Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries
9
Push the meat back over the fruit, making sure to seal the hole well
10
Refrigerate for at least 30 minutes
11
(The meatballs can be made to this point 1 day in advance
12
) Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes
13
Test the oil by dropping a bread cube into it
14
If the cube browns quickly, the oil is ready
15
Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs
16
Carefully place them into the skillet 4 at a time
17
Keep a close watch on them, making sure to turn them so they get golden brown on all sides
18
Remove with a slotted spoon and place on a sheet of paper towels
19
Repeat with the remaining meatballs
20
Put the meatballs on a baking sheet and place in the oven for 20 minutes
21
Remove and serve immediately