Meatball Cakes with Beer Rice

These meatball cakes are closer to a Scandinavian pannbiff than a typical meatball. Ground veal and pork get beaten with flour, eggs, cream, and milk into a light, almost mousse-like mixture, then shaped into thick oval patties and pan-fried or baked. The result is somewhere between a meatball and a Salisbury steak, with a tender interior that’s far more delicate than a standard burger.

Using an electric beater to mix the meat is the technique that makes these special. It aerates the mixture, incorporating the cream and milk into the proteins so the finished cakes are soft and almost springy, not dense and heavy. Browned onions folded in at the end add sweetness and moisture.

The beer rice alongside is genius in its simplicity. Raw rice gets toasted in oil, then simmered in a mixture of French onion soup and beer that infuses every grain with a malty, savory depth.

Kitchen Tips

• Mix the meat on low speed. You want it well-blended but not over-worked to the point of being paste.
• Let the browned onions cool completely before adding to the meat. Hot onions partially cook the mixture and change the texture.
• Shape the cakes with wet hands to prevent sticking.
• Stir the beer rice once when combining, then don’t touch it. Lifting the lid or stirring releases steam and results in undercooked rice.

Variations

• Use all ground pork if veal isn’t available. The texture will be slightly richer.
• Add a teaspoon of allspice to the meat mixture for a more traditional Swedish flavor.
• Serve with lingonberry jam on the side for an authentic Scandinavian touch.