Swedish Meatballs

Ingredients

• 600 g Potatoes
• Salt
• 1 Shallot
• 2 tbsp Rapeseed oil
• 500 g beef steak mince
• 1 egg
• 1 tbsp breadcrumbs
• 375 ml milk (1.5% fat)
• ground allspice
• 2 tbsp flour
• 4 tbsp lingonberries (jar)

Instructions

1. 1.

   Wash, peel and quarter the potatoes. Boil in covered salted water for 20 minutes.

2. 2.

   Meanwhile, peel and finely dice the shallot. Sauté in 2 tsp oil in a non‑stick pan until translucent. Let cool slightly.

3. 3.

   Place beef steak mince in a bowl. Add egg, breadcrumbs, 6 tbsp milk and the shallot.

4. 4.

   Season with salt and allspice. Knead into a meat dough. With damp hands form balls about 3 cm in diameter.

5. 5.

   Heat remaining oil in the pan and brown the meatballs over medium heat on all sides. Remove and keep warm.

6. 6.

   Sift flour into the pan, stir lightly with a wooden spoon to toast it slightly.

7. 7.

   Add the remaining milk, whisk thoroughly and simmer for 8–10 minutes, stirring frequently.

8. 8.

   Meanwhile, drain the potatoes, return the pot to the stove and evaporate any liquid left in the pot.

9. 9.

   Add the meatballs to the sauce. Serve Swedish meatballs with boiled potatoes and lingonberries on a plate.