Kottboulard (Schoettboulard)

We will need:

For the stuffing:

500 gr beef,

1-2 bulbs,

salt and pepper.

For roasting:

2 tablespoons vegetable oil,

1 spoonful of butter.

To serve:

mashed potatoes,

lingonberry or cloudberry sauce you can use regular jam ,

milk.

Method of preparation:

Put meat and onion through the meat grinder twice, knead well, season with salt and pepper. Dipping your hands in cold water, make balls with a diameter of no more than 3 cm. Heat both types of oil in a heavy-based pan and fry the meatballs until tender, about 3 to 4 minutes on each side, then stir them and keep on the heat for 2 to 3 minutes more. Serve with mashed potatoes, gravy and milk.