Viking pot

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 onion(s), finely diced
• 1 egg(s)
• salt and pepper
• some breadcrumbs
• some fat for frying
• nutmeg
• 1 jar mixed vegetables
• 2 tbsp flour
• 150 ml broth
• 150 ml milk
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Knead the minced meat with the onion, egg, and some breadcrumbs, and season with salt and pepper. Form into small balls and fry them in a pan with a little fat (oil or butter) until browned on all sides. Set the balls aside. For the sauce, heat the mixed vegetables with a little butter. Drain off any excess liquid. Whisk the flour with a little milk. Add the flour-milk mixture, the remaining milk, and the stock to the vegetables and bring to a boil. If the consistency isn’t quite right, add a little stock if it’s too thick, or whisk a little more flour with milk, add it, and bring to a boil briefly if it’s too thin. Season to taste with salt, pepper, and nutmeg, then add the meatballs and heat briefly again. Potatoes go perfectly with this.