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🍽️ Köttbullar with Lingonberry Filling and Roasted Onion Potato Purée

655 kcal · 30 min · 4 servings

Ingredients

• Meatballs with lingonberry filling 500 g
• Potatoes, floury 1 kg
• Salt pinch
• Oil 2 tbsp
• Butter 2 tbsp
• Wheat flour, Type 405 2 tbsp
• Beef broth 100 ml
• Whipping cream 200 g
• Dill, fresh 30 g
• Soy sauce 1 tbsp
• Pepper, black ground pinch
• Milk 200 ml
• Roasted onions 4 tbsp

Instructions

1. 1. Take the meatballs out of the fridge so they reach room temperature. Wash the potatoes thoroughly, peel them, and cut them into coarse cubes. Cover them with salted water in a pot, bring to a boil, and then cook until tender over medium heat for about 20 minutes.
2. 2. Heat the oil in a pan over high temperature and brown the meatballs on all sides over medium to high heat for about 3–4 minutes until golden brown. Then transfer them to a plate. Do not clean the pan.
3. 3. Melt 1 tablespoon of butter in the pan's frying fat, add the flour, and toast briefly while stirring. Deglaze with broth, stir in the cream, and simmer for about 3–4 minutes.
4. 4. In the meantime, wash the dill, remove coarse stems, and finely pick or chop it. Add the soy sauce to the cream mixture and season with salt and pepper. Place the meatballs in the sauce and keep warm, covered, until serving.
5. 5. Drain the cooked potatoes, return them to the pot, add the milk and the remaining butter, and mash into a creamy puree using a potato masher or a fork. Mix half of the roasted onions into the puree and season with salt.
6. 6. Plate the meatballs with lingonberry filling and the roasted onion potato mash, and garnish with dill and the remaining roasted onions. Enjoy your meal!

Nutrition per serving

• kcal: 655
• Protein: 24 g · Fett/Fat: 35 g · Carbs: 55 g