Meatballs in mushroom cream

Ingredients for 4 servings:

• 500 g minced meat
• 1 egg(s)
• 2 potatoes, already cooked
• 2 onions
• 1 tsp butter
• 1 bunch parsley, chopped
• 3 tbsp breadcrumbs
• 200 ml cream
• salt and pepper
• 150 g mushrooms or chanterelles
• 1 tbsp olive oil
• 250 ml broth
• 1 tbsp flour
• e.g. cranberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mash the potatoes (from the day before). Chop the onion and sauté one onion. Mix the minced meat with the egg, potatoes, breadcrumbs, 5 tablespoons of cream, salt and pepper, the sautéed onion, and half the parsley. Form this mixture into small balls (smaller than a ping-pong ball), making about 30 balls. Chill for about 10 minutes. Heat the oil and fry the meatballs all over. Remove from the pan and fry the mushrooms with the remaining onions. Add the flour and stir in the broth to make a roux. Deglaze with the cream. Season to taste and sprinkle with the remaining parsley. Serve with lingonberries and potatoes.