Ingredients
- For the meatballs (if you’re making your own):
- 500g beef mince
- 500g pork mince
- 1 large onion, chopped
- 1 medium egg
- 3 tbsp of breadcrumbs
- 1 clove garlic, smashed
- 1 tsp salt
- 1 tsp pepper
- 1 bunch dill, chopped
- For the sauce:
- 100g butter, unsalted
- 2 tbsp flour
- 500g beef stock
- 250g cream
- ½ tsp salt
- ½ tsp pepper
- 1 bunch dill, chopped
- For the mash:
- 1.5 kg potatoes
- 1 small onion
- 250g cream
- 150g butter
- To serve (optional): Lingonberry jam or cranberry sauce, coleslaw
- Preheat oven to 180 degrees. If you are making meatballs from scratch, simply mix all ingredients and form into balls. Line a baking dish or roasting tray with baking paper, put the meatballs on it and bake in the oven for 20 minutes, or according to packet instructions if using shop bought.
- Peel your potatoes and chop them into cubes. Add to a large pan and cover with water. Place over high heat and bring to a boil. Continue to boil until potatoes are fork tender, about 15 minutes. Remove potatoes from the heat and drain.
- For the meatball sauce: Add your butter to a pan and melt it, then add the flour, mix well and let it cook for five minutes, stirring constantly. Then pour in the beef stock, and keep stirring. When it is thick pour in the cream and mix it well. Add salt, pepper and dill.
- Take the meatballs from the oven, remove the baking paper, pour sauce over the meatballs and place back into the oven for another 10-15 minutes.
- For the mash: Warm up the cream with butter. Drain the water from the potatoes. Pour in the cream and butter and mash potatoes with a masher. Season with salt.
- Serve meatballs with mashed potatoes, coleslaw and lingonberry jam.
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