Beef meatballs with dill potatoes

Ingredients for 4 servings:

• 600 g potato(s), waxy
• salt and pepper
• 40 g butter
• 1 tbsp flour
• 150 ml milk, cold
• 100 ml cream
• 2 tsp dill, finely chopped
• 100 g beetroot, cooked from the jar
• 2 onions
• 3 tbsp breadcrumbs
• 1 egg(s)
• 500 g minced beef
• 3 tbsp oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and wash the potatoes and place them in a pot. Fill with cold, salted water and cook for about 25 minutes. Drain the beets. Peel the onions, finely dice them, and fry them in 30g (2 tbsp) hot butter until translucent. Finely dice the beets and knead them with the onions, breadcrumbs, egg, and minced meat. Season generously with salt and pepper. Moisten your hands and form the mixture into 8 meatballs. Heat oil in a pan and fry the meatballs for 12-15 minutes on each side. Melt 10g (2 tsp) butter in a pot. Stir in the flour and sauté for 2-3 minutes, stirring continuously, until golden brown. Pour in the milk and cream, and simmer over very low heat for 10 minutes, stirring continuously, then season with salt and pepper. Drain the potatoes and cut into 3-4mm thick slices. Add the dill to the sauce. Arrange the potato slices on plates and drizzle with the sauce. Serve the meatballs on top. Garnish with dill, if desired.