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.
Why this dish is good for you
Beef or pork (ground meat) provides protein and iron for energy and blood formation. Potatoes are a good source of energy. The B vitamins from the meat support metabolism. A filling and energizing dish.
Ingredients
- Ground beef((minced))150 g
- Onion((small))50 g
- Egg60 g
- Oats((fine flakes))30 g
- Milk30 g
- Olive oil (Extra Virgin)5 g
- Cream100 g
- Vegetable broth50 g
- Potatoes((boiled))200 g
Method
- 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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