Can I make Wallenbergare ahead of time?
You can prepare the patties up to the point of frying and store them covered in the refrigerator for a few hours. Fry just before serving.
DINNER
Swedish Wallenbergare (Veal Patties) with Lingonberries and Cream Sauce
These classic Swedish Wallenbergare are delicate veal patties, pan-fried to golden perfection and served with a rich cream sauce and tart lingonberries. It's a comforting and elegant dish that brings a taste of Sweden to your dinner table.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, gently combine the ground veal, 1/4 cup cold heavy cream, salt, and pepper. Mix just until combined, being careful not to overmix, which can make the patties tough.
02
Form the mixture into 8 equal-sized, flat patties, about 1/2-inch thick. Lightly dredge each patty in the all-purpose flour, shaking off any excess.
03
Melt 1 tablespoon of butter in a large skillet over medium heat. Once the butter is foamy, add 4 patties to the skillet. Pan-fry for 3-4 minutes per side, until golden brown and cooked through. Remove and keep warm. Repeat with the remaining butter and patties.
04
In the same skillet, add the beef broth and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Stir in the remaining 1/4 cup heavy cream and bring to a gentle simmer.
05
Cook the sauce for 2-3 minutes, or until it slightly thickens. Stir in the fresh dill.
06
Serve the Wallenbergare immediately with a generous spoonful of the cream sauce and a side of lingonberry jam.
About This Recipe
These classic Swedish Wallenbergare are delicate veal patties, pan-fried to golden perfection and served with a rich cream sauce and tart lingonberries. It's a comforting and elegant dish that brings a taste of Sweden to your dinner table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your heavy cream is very cold when mixing with the veal; this helps create a lighter, more tender patty. Do not overmix the veal mixture, as it can lead to a dense texture. For best results, use a non-stick skillet for frying.
Easy Substitutions
If veal is unavailable, ground chicken or turkey can be used, though the texture and flavor will differ. Cranberry sauce can be a substitute for lingonberry jam, offering a similar tartness. For a dairy-free option, use a plant-based cream alternative and vegetable broth, but note the flavor profile will change.
Storage & Reheating
Leftover Wallenbergare can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. The cream sauce can be stored separately and reheated on the stovetop.
Serving Suggestions
Serve these Wallenbergare with creamy mashed potatoes or boiled new potatoes, a simple green salad with a light vinaigrette, or steamed green beans. A crisp, dry white wine or a light lager would pair well with this dish.
Common Mistakes
Overmixing the veal mixture: This is the most common mistake, leading to tough patties. Mix just until combined. Overcrowding the pan: Frying too many patties at once lowers the pan temperature, resulting in steaming instead of browning. Cook in batches. High heat: Cooking on too high heat will burn the outside before the inside is cooked. Maintain medium heat. Not deglazing the pan: The browned bits in the pan add significant flavor to the sauce; ensure you scrape them up when adding the broth.
Frequently Asked Questions
What is the difference between Wallenbergare and Swedish meatballs?
Wallenbergare are typically made with ground veal and cream, resulting in a much lighter, more delicate texture, and are usually larger and flatter than traditional Swedish meatballs.
Where can I find lingonberry jam?
Lingonberry jam is often available in the international foods aisle of larger supermarkets or specialty Scandinavian stores. Cranberry sauce can be used as a substitute.
MORE TO KNOW
The key to authentic Wallenbergare is their incredibly light and airy texture, achieved by incorporating cold cream into the ground veal and minimal handling. This technique prevents the meat proteins from binding too tightly, resulting in a patty that almost melts in your mouth. The traditional accompaniment of lingonberries provides a crucial tart counterpoint to the rich, savory veal and creamy sauce, balancing the flavors beautifully. Don't skip the dredging in flour, as it helps create a lovely golden crust.
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