Name: Swedish meatballs
Total time: 60 min
Yield: 4
Cuisine: european
Ingredients: ground beef — 300 g; ground pork — 200 g; onion — 1 pcs; egg — 1 pcs; breadcrumbs — 40 g; milk for the meatballs — 60 ml; ground nutmeg — 1 pinch; vegetable oil — 1 tbsp; butter for frying — 30 g; flour — 1 tbsp; light cream (20% fat) — 200 ml; potatoes for the mash — 800 g; butter for the mash — 40 g; milk for the mash — 150 ml; salt; ground black pepper

How to cook

Breadcrumbs

Pour 60 ml of milk over the breadcrumbs and let them soak. Finely grate the onion.

Ground meat

Combine both kinds of mince with the soaked breadcrumbs, onion, egg, salt, pepper and nutmeg. Mix until smooth.

Potatoes

Peel the potatoes, cut into large chunks, cover with water, salt and boil until tender.

Shaping

With wet hands, roll the mixture into walnut-sized balls — you should get about 25.

Frying

Heat the oil with 30 g of butter in a wide frying pan and brown the meatballs on all sides over medium heat. Transfer to a plate.

Fry in two batches: crowded meatballs steam in their juices instead of browning.

Sauce

Sprinkle the flour into the fat left in the pan and stir for a minute. Slowly pour in 200 ml of hot water, then the cream, whisking constantly, and heat until thickened.

Finishing

Return the meatballs to the sauce, lower the heat, cover and simmer until cooked through, with no pink left in the middle.

Puree

Drain the potatoes, add 40 g of butter and 150 ml of warm milk and mash until smooth.

Serving

Plate the mash and meatballs and spoon the sauce over. Enjoy!