Scandifood: Meatballs With Cream Sauce and Mashed Potatoes

A community recipe by AnLi

Not tested or verified by Nigella.com

Introduction

For domestic goddess... This is the ultimate traditional comfort food. Serve with Lingonberry jam (can be found in Ikeas if nowhere else...). Can be made with just beef, a mix of beef and pork, or a mix of pork or elk, or other venison... I wouldn't use just pork. I usually use beef, or the beef/pork mix.

Ingredients

Serves: 4-6

Metric Cups

For the Meatballs and Sauce

500 grams minced beef (finely minced)
milk (or fizzy mineral water)
white bread (some, or breadcrumbs or leftover boiled potatoes - it's the starch we're after)
2 eggs
1 medium onion (or large, finely chopped and softened in a bit of oil in a pan, it must be really soft - or a sachet of dried onion flakes, both work just fine)
1 teaspoon salt (or so)
1 pinch of white pepper (a good pinch)
butter
oil (for frying)
200 millilitres cream (or a little more, for the sauce)

For the Mashed Potatoes

16 medium potatoes (boiled)
400 millilitres milk (heated)
salt
100 grams butter
lingonberry jam

For the Meatballs and Sauce

17⅔ ounces ground beef (finely minced)
milk (or fizzy mineral water)
white bread (some, or breadcrumbs or leftover boiled potatoes - it's the starch we're after)
2 eggs
1 medium onion (or large, finely chopped and softened in a bit of oil in a pan, it must be really soft - or a sachet of dried onion flakes, both work just fine)
1 teaspoon salt (or so)
1 pinch of white pepper (a good pinch)
butter
oil (for frying)
7 fluid ounces cream (or a little more, for the sauce)

For the Mashed Potatoes

16 medium potatoes (boiled)
14 fluid ounces milk (heated)
salt
3½ ounces butter
lingonberry jam

Method

Scandifood: Meatballs With Cream Sauce and Mashed Potatoes is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Let the starch swell in the liquid. Mix in the eggs and the spices and the onion. Mix in the meat. Mix well so it all blends together seamlessly.

Form small balls using your hands (I usually fill up my white plastic cutting board that has been rinsed in cold water). It helps if your hands are a little bit wet.

In a frying pan, heat up butter and a little bit of oil. Fry the balls to give a nice brown crisp outside. Transfer to ovenproof dish in batches.

When done, pour over cream and finish off in the oven so the meatballs are cooked through. Add more cream as needed (or water). You can flavour the sauce with a bit of soy or Touch of Taste if you want.

Peel and boil potatoes until soft. Push through ricer, add hot milk and soft butter, season. Stir with a big balloon whisk, and you should have a fluffy mash. That's how I make this. If all your ingredients are hot, and you don't over stir you should be fine. Otherwise you will have glue....

Emergency standby: instant mashed potato grains. If you have added too much milk and your mash is too soft, add some grains and they will correct texture.

Serve with the lingonberry jam! Yummy!

Let the starch swell in the liquid. Mix in the eggs and the spices and the onion. Mix in the meat. Mix well so it all blends together seamlessly.

Form small balls using your hands (I usually fill up my white plastic cutting board that has been rinsed in cold water). It helps if your hands are a little bit wet.

In a frying pan, heat up butter and a little bit of oil. Fry the balls to give a nice brown crisp outside. Transfer to ovenproof dish in batches.

Emergency standby: instant mashed potato grains. If you have added too much milk and your mash is too soft, add some grains and they will correct texture.

Serve with the lingonberry jam! Yummy!