Traditional Jämtland-style meatballs made with elk mince, crushed juniper berries, thyme and white pepper. A rustic dish with a distinct game flavour, lovely with cream sauce, potatoes and lingonberries.
◷ Under 60 minutees🍽 8 portioner servings✦ Medel
YOU WILL NEED
Ingredients
1 yellow onion
3 tbsp butter or margarine
8 juniper berries
1 kg elk mince
2 dl whipping cream
2 eggs
1 tbsp salt
2 tsp dried thyme
1/2 tsp ground white pepper
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Peel and finely chop the onion. Fry gently in a little butter or margarine and leave to cool. Coarsely crush the juniper berries in a mortar. Mix the elk mince with the cream, eggs, cooled onion, juniper berries, salt, thyme and white pepper. Combine to an even mixture. Shape into small meatballs with damp hands. Place them on a chopping board rinsed with cold water to help prevent sticking. Fry the meatballs in batches in butter or margarine over medium heat. Turn them so they brown evenly all over and cook through. Serve with potatoes, cream sauce, lingonberries and, if desired, slow-cooked kale or butter-fried mushrooms.
A DELICIOUS FINISH
What should you serve with it?
🍷
Beer
Malty ale
A malty ale goes well with the thyme, juniper and rich game flavour.
🥂
ALCOHOL-FREE OPTION
Apple juice with juniper berries and a thin slice of lemon.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
