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Scandifood: Meatballs With Cream Sauce and Mashed Potatoes

A community recipe by

Not tested or verified by Nigella.com

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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.

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 ounce cream (or a little more, for the sauce)

For the Mashed Potatoes

  • 16 medium potatoes (boiled)
  • 14 fluid ounce 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.
  • 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!
  • Tell us what you think