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🍽️ Swedish Meatballs with Lingonberries and Parsley Potatoes

629 kcal · 30 min · 4 servings

Swedish Meatballs with Lingonberries and Parsley Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Fill a pot with water and add some salt.
  3. 3. Bring the salted water to a boil.
  4. 4. Add the potatoes to the boiling water.
  5. 5. Cover the pot with a lid.
  6. 6. Reduce the heat to a medium setting.
  7. 7. Cook the potatoes for about 25 minutes.
  8. 8. Take an onion and cut it in half.
  9. 9. Remove the outer skin of the onion.
  10. 10. Finely chop the onion.
  11. 11. Wash the fresh parsley.
  12. 12. Shake the parsley dry.
  13. 13. Pluck the parsley leaves from the stems.
  14. 14. Chop the parsley leaves finely.
  15. 15. Separate an egg into yolk and white.
  16. 16. Take a bowl.
  17. 17. Add the egg yolk to the bowl.
  18. 18. Take half of the chopped parsley.
  19. 19. Add the parsley to the egg yolk.
  20. 20. Add the minced meat to the bowl.
  21. 21. Add the mustard to the bowl.
  22. 22. Add the breadcrumbs to the bowl.
  23. 23. Add the milk to the bowl.
  24. 24. Mix all ingredients in the bowl well together.
  25. 25. Season the mixture with salt.
  26. 26. Season the mixture with pepper.
  27. 27. Wet your hands with water.
  28. 28. Form balls from the meat mixture.
  29. 29. Make sure the balls are about 4 cm in size.
  30. 30. Take a frying pan.
  31. 31. Add the oil to the pan.
  32. 32. Heat the pan on medium setting.
  33. 33. Add the meatballs to the hot pan.
  34. 34. Fry the meatballs for about 6 minutes.
  35. 35. Turn the meatballs while frying.
  36. 36. Fry the meatballs until golden brown.
  37. 37. Remove the meatballs from the pan.
  38. 38. Place the meatballs on a plate.
  39. 39. Let the meatballs rest on the plate.
  40. 40. Place the pan back on the stove.
  41. 41. Heat the pan on medium setting.
  42. 42. Add the chopped onion to the pan.
  43. 43. Fry the onion in the pan juices for about 2 minutes.
  44. 44. Take one teaspoon of flour.
  45. 45. Sprinkle the onions with the flour.
  46. 46. Fry the onions for another 1 minute.
  47. 47. Deglaze the onions with cream.
  48. 48. Bring the sauce to a boil.
  49. 49. Add the lingonberries to the sauce.
  50. 50. Stir the lingonberries in.
  51. 51. Season the sauce with salt.
  52. 52. Season the sauce with pepper.
  53. 53. Add the meatballs back into the sauce.
  54. 54. Reduce the heat to low.
  55. 55. Let the meatballs simmer gently.
  56. 56. Put the cooked potatoes into a colander.
  57. 57. Let the water drain from the potatoes.
  58. 58. Take the pot in which the potatoes were cooked.
  59. 59. Add the butter to the pot.
  60. 60. Melt the butter on medium setting.
  61. 61. Add the drained potatoes to the pot.
  62. 62. Fry the potatoes for about 4 minutes.
  63. 63. Stir the potatoes occasionally.
  64. 64. Fry the potatoes until golden brown.
  65. 65. Take the remaining parsley.
  66. 66. Add the parsley to the potatoes.
  67. 67. Season the potatoes with salt.
  68. 68. Take plates.
  69. 69. Place the parsley potatoes on the plates.
  70. 70. Place the meatballs in the sauce on the plates.
  71. 71. Serve the dish.
  72. 72. Enjoy your meal!

Nutrition per serving