Meatballs with mashed potatoes

Ingredients for 4 portions

• 3 ½ tbspBreadcrumbs
• 1 dlMilk
• 1Yellow onion, small
• 500 gMixed mince
• 1Egg
• 1 tspSalt
• 1 mlAllspice, ground
• 2 tbspButter, for frying
• ≈ 2 dlWater
• 1 cubeBeef stock
• 2 dlCooking cream
• 1 tbspPlain flour
• 1 tspSoy sauce, for colour (optional)
• to tasteBlack pepper

On the side

• 1 kgPotato, floury
• 2 dlMilk, for the mash
• 2 tbspButter, for the mash
• 1 dlLingonberry jam

Method

1. Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
2. Boil the potatoes until soft, about 20 minutes.
3. Stir the breadcrumbs and milk together in a bowl and leave to swell for a few minutes. Peel and finely grate the onion.
4. Add the mince, onion, egg, salt and allspice and work into an even mixture. Roll into meatballs about 3 cm across with wet hands.
5. Fry the meatballs in butter in a large frying pan over medium heat, in batches, for 6–8 minutes until browned and cooked through. Set aside.
6. Pour the water into the frying pan and crumble in the stock cube. Whisk the flour into the cream and add it with the soy sauce. Boil, stirring, for 3–4 minutes until the sauce thickens. Season with pepper.
7. Drain the potatoes and mash them with hot milk and butter. Season with salt.
8. Return the meatballs to the sauce or serve it on the side, with the mash and lingonberry jam.

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