Eat This Now- Meatballs


Posted September 16, 2014 in Food & Drink

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Meatballs

 Why:

During the development of Kalf & Hansen, I’ve cooked and served quite a few meatballs. As work has been hectic and time scarce, I resort to food that is readily available to me. And meatballs have, for obvious reasons, been available. I really think they are tasty and I like to experiment with different meats, seasonings and cooking techniques. 

How:

At the moment, my favourite is a dark rye bread sandwich with meatballs, remoulade sauce, raw onions and horseradish. It is so tasty and is enjoyable for lunch, dinner or a quick snack. 

Where:

Make your own! As we all love a good burger, most people have all the ingredients available at home. Just buy the bread and make a homemade remoulade, and you’re all set. Make sure to add a few leaves of lettuce to complete the dish.

As told by chef Rune Kalf-Hansen who, aside from running the above-mentioned organic fast food restaurant Kalf & Hansen, has co-written the book Det vilda köket – The Wild Kitchen – with Lisen Sundgren. It is published by Bonnier Fakta. This fall, Kalf-Hansen continues his quest to make the food in Swedish public schools better and more nutritious.

Photography: Stefan Wettainen

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