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1
Preheat the oven to 375 degrees F.
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2
Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl.
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3
Lightly beat the eggs and pour over the meat.
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4
Mix well using your hands (it's the best way to make meatballs).
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5
Add 1 1/2 cups of the bread crumbs and mix well.
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6
Set aside.
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7
Form the meat mixture into 12 balls.
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8
Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries.
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9
Push the meat back over the fruit, making sure to seal the hole well.
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10
Refrigerate for at least 30 minutes.
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11
(The meatballs can be made to this point 1 day in advance.)
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12
Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes.
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13
Test the oil by dropping a bread cube into it.
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14
If the cube browns quickly, the oil is ready.
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15
Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs.
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16
Carefully place them into the skillet 4 at a time.
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17
Keep a close watch on them, making sure to turn them so they get golden brown on all sides.
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18
Remove with a slotted spoon and place on a sheet of paper towels.
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19
Repeat with the remaining meatballs.
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20
Put the meatballs on a baking sheet and place in the oven for 20 minutes.
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21
Remove and serve immediately.
