Swedish meatball appetizer

Ingredients:

• 1 tbsp unsalted butter
• Half a medium onion, finely chopped
• 1.5 tbsp. breadcrumbs
• 1/3 cup milk
• 2 tsp dry sherry
• 0.5 tsp mustard powder
• 3 large eggs
• 220 g of minced pork
• 220 g of ground turkey
• 1 tbsp. honey
• 0.5 tsp ground allspice
• Vegetable oil for deep-frying
• 3 tbsp. lingonberry or cranberry jam
• 0.5 cup sour cream
• Chopped fresh dill for sprinkling
• Lightly salted cucumber slices for serving

Preparation:

1. In a medium skillet, melt the butter over medium-high heat. Add the onion, season with salt, and cook until golden brown, 4-6 minutes; set aside.
2. In a bowl, combine 1/2 cup breadcrumbs with milk; set aside until the milk is absorbed, about 1-2 minutes. Mix the sherry and mustard powder in a large bowl until completely dissolved, then whisk in 1 egg. Add the soaked breadcrumbs, sautéed onion, pork, turkey, honey, allspice, 2 teaspoons salt, and black pepper to taste. Gently mix with your hands, distributing all the ingredients evenly.
3. Wet your hands and form the mixture into 36 small meatballs, about 1 tablespoon each. Place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
4. Place the remaining 1 cup of breadcrumbs in a shallow dish. Whisk the remaining 2 eggs with 2 tablespoons of water in a bowl. Dip each meatball in the egg, let any excess drip off, then coat in the breadcrumbs; return to the baking sheet.
5. In a large saucepan, heat about 4 cm (1.5 in) of vegetable oil over medium-high heat until it reaches 160°C (325°F) on a deep-fry thermometer. Working in batches, fry the meatballs, stirring gently with a slotted spoon, until golden brown and cooked through, 3-4 minutes. Transfer to a paper towel-lined plate and season with salt. Let sit for 10 minutes.
6. Mix lingonberry jam with sour cream and sprinkle with dill. Thread each meatball onto a skewer with a slice of lightly salted cucumber and serve with lingonberry sour cream.