Wallenbergare with Mashed Potatoes & Peas: Full Recipe
Wallenbergare is a Swedish classic. It’s a simple yet flavorful dish that’s been a staple in Swedish kitchens for years. As I dive into Swedish cuisine, this one stands out as a must-try.
Okay, so Wallenbergare is basically a super creamy, tender meat patty made from veal. It's kind of like a fancy meatball, but way softer and richer. It’s usually served with mashed potatoes, a bit of sweet lingonberry, and a creamy sauce. It’s just super comforting and kind of a Swedish classic!
Richard Wallenberg. He was a big deal in Sweden, and the dish was created for him by a famous chef. They made it extra special for him, and it became so popular that they named it after him! Lets try?
INGREDIENTS
For the Wallenbergare:
400g veal mince
2 large eggs
100ml heavy cream
1 tsp salt, to taste
1 tsp freshly ground black pepper, to taste
250g breadcrumbs (for coating)
50g butter (for frying)
For the Mashed Potatoes:
5 medium-sized potatoes
150ml milk
50g butter
Salt, to taste
For the Sautéed Peas:
2 small shallot (finely chopped)
100g green peas (fresh or frozen)
Olive oil or butter (for frying)
For the Cranberry Sauce:
100g cranberries (fresh or frozen)
1 tablespoon sugar
Browned Butter:
100g butter
Prepare the Wallenbergare patties: In a blender, combine veal mince, eggs, heavy cream, a pinch of salt, and freshly ground black pepper.
Blend until the mixture reaches a smooth, sticky consistency. The texture should be soft and pliable, perfect for forming into meatballs.
Spread breadcrumbs on a tray. Using your hands, form the mixture into round patties, about 2 cm thick, ensuring they hold a nice round shape. Gently coat each patty in the breadcrumbs, maintaining the rounded form.
Bake the Potatoes: Preheat your oven to 200°C (392°F).
Prepare potatoes: Place them on a baking tray, pour salt on the tray, and place the potatoes on top. Using a knife, pierce each potato a few times (this helps them cook faster).
Bake the potatoes for about 40 minutes or until fork-tender. Once done, remove them from the oven and set aside.
Fry the Wallenbergare: Heat a pan over medium heat and add oil (such as vegetable or sunflower oil).
Fry the Wallenbergare patties until golden brown and crispy on both sides, about 3-4 minutes per side.
Once the patties are seared, add butter to the pan. Allow it to melt, and then baste the meatballs with the melted butter for a few minutes to enhance flavor and moisture.
Browned Butter: Melt the butter in a small saucepan over medium heat. Let it bubble and foam, swirling the pan occasionally.
Watch for the color change, after 3-4 minutes, the butter will turn golden brown and smell nutty. Remove from heat to prevent burning.
Make the Cranberries : In a small saucepan, combine cranberries and sugar. Mix it together.
Make the Mashed Potatoes: Once the baked potatoes are ready, cut them in half and place them in a potato ricer or mash them until smooth.
In a separate saucepan, heat milk. In meantime prepare the butter cubes.
Add the butter and milk to the mashed potatoes, and slowly whisk together until the potatoes reach a creamy consistency. Season with salt to taste.
Sauté the Peas: In a small frying pan, heat olive oil or butter.
Add the finely chopped shallot and cook until soft, about 2-3 minutes.
Add the green peas and sauté for an additional 3-4 minutes until heated through and tender. Set aside.
Serve all together: Plate up the Wallenbergare alongside a mound of creamy mashed potatoes and sautéed peas. Top the patties with a drizzle of cranberries and finish with pouring over the Wallenbergare our just made browned butter
Enjoy!