Meatballs with Lingonberry Sauce, Pickled Cucumber and Brown Sauce

Slice the cucumber into thin rings, salt it, place it in a colander, and put a weight on top. Let the cucumber drain for thirty minutes.

Mix one tablespoon of salt, three tablespoons of sugar, vinegar, water, and finely chopped parsley. Pour the marinade over the cucumber. Let it sit in the fridge for about an hour.

Sauté finely chopped onion in a small amount of oil until soft. Soak breadcrumbs in milk.

Mix the minced meat with onion, egg, a mixture of milk and breadcrumbs, and spices in a food processor. If the mince is too thick, you can add a little water.

Form small balls and place them on plates sprinkled with water.

Fry the meatballs on all sides until a crust forms, in a hot pan with a large amount of a mixture of vegetable and butter.

For the cranberry sauce, mix frozen berries with 100 grams of sugar. Allow the berries to thaw and the sugar to dissolve. Stir before serving.

Fry the butter in a small saucepan until lightly browned, add flour and fry, stirring continuously. Pour in the broth and cream, cook for three to five minutes. Season with salt and pepper. Serve the meatballs with mashed potatoes, lingonberry and brown sauces, and pickled cucumber.