Swedish meatballs

Ingredients for 4 servings:

• 125 g potatoes
• 500 g minced meat, mixed
• 2 onions
• 1 egg(s)
• 1 tbsp butter
• 3 tbsp breadcrumbs
• 1 bunch of parsley
• 250 g mushrooms, small white
• 250 g whipped cream
• 3 tbsp oil
• ¼ liter vegetable broth
• 3 tbsp sauce thickener, light
• 1 jar cranberries
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Meatballs

Wash the potatoes and cook for about 20 minutes. Then rinse in cold water, peel, mash finely and allow to cool. Peel and finely dice the onions. Heat butter in a pan and sauté half of the onions until translucent. Wash the parsley, pat dry and chop finely. Knead the mashed potatoes with the minced meat, egg, breadcrumbs, 50g of cream, the sautéed and cooled onions, half of the parsley and a good pinch of salt. With moistened hands, form small balls (about 3cm in diameter) and place on a platter. Cover and chill for 1 hour. Meanwhile, clean and halve the mushrooms. Heat oil in a pan and fry half of the balls until golden brown on all sides, turning carefully. Keep warm and fry the remaining balls. For the sauce, sauté the mushrooms and remaining onions in the hot frying fat and season with salt and pepper. Deglaze with stock and the remaining cream, bring to a boil, and stir in the sauce thickener while stirring. Bring back to a boil briefly and season with salt and pepper. Arrange the meatballs on a platter and pour the sauce over them. Sprinkle with the remaining parsley and serve with the cranberries. This dish tastes best with boiled potatoes.