Meatball afficionados will grumble but ahead of the time when we absolutely have to have the real thing, here’s a variation on the traditional meatball—done in a different way with apples and French mustard.
These are best served not with potatoes and lingon, but with vegetables.

1 pound (500 grams) minced beef
1 egg
1 teaspoon salt
3 tablespoons French mustard
1 garlic clove, pressed
2 apples
1 tablespoon butter

2-1/2 cups (600 grams) vegetables such as broccoli, cauliflower, red onion and mushrooms
1 apple
1 tablespoon butter
¼ cup cashew nuts
1 teaspoon salt
¼ teaspoon black pepper, freshly ground

Mix all the ingredients for the meatballs except the apple. Peel, wash and grate the apple coarsely and add to the mix. Shape the meat mix into meatballs, the size of walnuts (should be about 16). Fry them in butter on medium heat in a frying pan for about 10 minutes.
Wash and cut the vegetables and the apple into big pieces and fry in butter until soft and slightly colored. Add the cashews at the last minute and season with salt and pepper.
Serve the meatballs with the vegetables.