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Wallenbergare recipe. Classic swedish dish named after a famous family called Wallenberg.
600 grams of minced veal (beef also works)
1. Whisk the egg-yolks, mix with the cream and
the meat. If you have acess to a foodprocessor, you could use one. Mixing with
a fork is also totally fine. Season with salt and pepper.
3. Heat butter in a pan, fry the "meatballs" for about 3 minutes on each side (they should be quite rare in the middle, but if you'd like, fry them a bit longer)
4. Add the tomatoes into the boiling water until skin starts falling of. Peel them. Pour the hot water over the frozen peas.
5. Serve the wallenbergare (the meatballs) with
the peas and the peeled tomatoes. The usual sidedish is mashed potatoes, lingonberry-jam
or sometimes melted butter.