Ingredients

3 slices of white bread, crusts removed

1 lb ground wild board (or pork)

1 lb ground sirloin

1 large egg

1 cup / 1 medium red onion, finely chopped

2 tsp allspice

3 tbsp light olive oil

1 tbsp all purpose flour

1 1/4 cups beef broth

7 oz light sour cream

cranberry jam

Soak the bread and milk in a large bowl for 10 minutes, it will absorb the milk and be very soft.

Add the boar (or pork,) beef, egg, red onion, allspice, salt & pepper to the bread and milk mixture. With your hands, mix the ingredients well. Wet your hands and shape the mixture into golf ball sized meatballs. It yields 30.

Heat the olive oil in a large skillet and brown the meatballs for 4 minutes, moving around the pan lightly.

Add the meatballs to your slow cooker insert, sprinkle the flour over the meatballs and pour the beef broth over the top.

Cover and cook on LOW for 7 hours or HIGH for 3 1/2.

Once cooked, stir the sour cream into the meatballs and sauce (they will be firm now) and serve with boiled potatoes and cranberry jam.

adapted from the cookbook Falling Cloudberries, Tessa Kiros