Swedish meatballs

Ingredients for 4 servings:

• 125 g potatoes
• 2 onions
• e.g. butter or margarine
• 1 bunch of parsley
• 500 g minced meat, mixed
• 1 egg(s)
• 3 tbsp breadcrumbs
• 250 ml whipped cream
• salt and pepper
• 150 g mushrooms
• 100 g chanterelles
• oil
• 250 ml vegetable stock
• some sauce thickener or flour
• 125 g cranberries

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 45 minutes

spicy meatballs with mixed mushrooms and cream sauce

Wash the potatoes and boil for about 20 minutes. Peel and dice the onions. Sauté half of the onions in hot fat until translucent. Wash and chop the parsley. Rinse the potatoes, peel, and finely mash them. Let cool. Knead with the minced meat, egg, breadcrumbs, 50 ml of cream, the sautéed onions, half of the parsley, and salt. Form into small balls (about 40 g each). Cover and chill for 1 hour. Meanwhile, clean the mushrooms. Halve or quarter the mushrooms. Heat a little oil and fry the meatballs, turning occasionally. Keep the meatballs warm. For the sauce, sauté the mushrooms and the remaining onions in the frying fat and season. Deglaze with the stock and the remaining cream and bring to a boil. Thicken the sauce and season to taste. Serve the meatballs with the sauce. Garnish with cranberries and sprinkle with parsley. Serve with mashed potatoes, for example.