Swedish Meatballs with Cream Sauce and Potatoes

Classic Swedish meatballs (Köttbullar) served with a creamy cream sauce and boiled potatoes. A hearty and filling dinner.

• 25 minutes
• 1 serving
• Main course

• omnivore
• high in protein
• rich in iron
• energy

Ingredients

• 150 g Ground beef ((minced))
• 50 g Onion ((small))
• 60 g Egg
• 30 g Oats ((fine flakes))
• 30 g Milk
• 5 g Olive oil (Extra Virgin)
• 100 g Cream
• 50 g Vegetable broth
• 200 g Potatoes ((boiled))

Instructions

1. For the meatballs: In a bowl, knead together ground meat, finely chopped onion, egg, oats, milk, 0.25 tsp salt, and 0.1 tsp pepper until well combined. Form into small balls.
2. Heat olive oil in a frying pan. Fry the meatballs all around until golden brown and cooked through. Remove from the pan and set aside.
3. For the sauce: Add cream (or a plant-based milk alternative) and vegetable broth to the pan and bring to a boil. Let simmer briefly until slightly thickened. Season with salt and pepper.
4. Return the meatballs to the sauce and warm them up slightly in the sauce.
5. Serve with boiled potatoes and optionally lingonberries.

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