Meatballs with thyme, summer cabbage and lingonsylt

Meatballs are a national favourite in many countries and served in many different ways. I grow lots of thyme in my small urban garden from May until September, so that I have it right at hand. Instead of boiling cabbage to serve with the meatballs, I prefer to fry it in butter so that it stays crisp and retains its nutty taste. Cowberries grow in cold areas and are very sour, like cranberries. You therefore need to cook them with a lot of sugar, but I still like to keep the taste quite fresh and sour.

4 people


700g mixture of minced veal and pork
1 small onion, finely chopped
3 tbsp thyme leaves, finely chopped
2 eggs
75g fresh breadcrumbs
2 tbsp plain wheat flour
100ml sparkling water
salt and pepper
700g new baby potatoes
olive oil
about 40g butter
1 pointed cabbage, quartered lengthways
cowberry compote


TO MAKE THE MEATBALLS, mix the minced meats, onion, thyme and eggs together and beat well. Stir in the breadcrumbs and flour and beat again. Lastly mix in the sparkling water and season with salt and freshly ground pepper.

PREHEAT THE OVEN TO 180°C (GAS 4). Cut the potatoes in half lengthways. Put them an ovenproof dish and mix them with a little olive oil, salt and pepper. Bake the potatoes for 1 hour.

MEANWHILE, USE A SPOON AND YOUR FREE HAND TO SHAPE THE MEAT MIXTURE into small round balls. Heat 10g of the butter and some olive oil together in a large frying pan and cook the meatballs on all sides until they are golden brown. Transfer the meatballs to an ovenproof dish and put them in the oven for 10 minutes to finish cooking.

ONCE THE MEATBALLS ARE IN THE OVEN, melt the remaining butter in a large frying pan and fry the cabbage in it for a couple of minutes on each side of the wedge. Sprinkle with pepper and serve the cabbage together with the meatballs, potatoes and cowberry compote.

PHOTO BY Lars Ranek

Trine Hahnemann