Swedish Meatball & Potato Casserole

Method

1. 1. In a large bowl mix the minces with the onion, garlic, breadcrumbs, egg and herbs. Season well and mix until combined and shape into small meatballs a bit smaller than a walnut.
2. 2. Heat a 1 tbsp oil in a casserole dish over a medium high heat and fry the meatballs until browned but not fully cooked. Fry in batches to not overcrowd the pan and remove with a slotted spoon to a plate after each batch.
3. 3. To make the sauce, melt the butter in the casserole over a low heat and slowly mix in the flour and cook for a minute or two then gradually add the stock and slowly bring to the boil while continuously stirring. Pour in the cream and season to taste. Return the meatballs to the casserole with the potatoes, bring to the boil before reducing to a simmer, partially cover and cook for 20-25 minutes.
   
4. 4. Serve with a sprinkle of fresh dill, a dollop of creme fraiche, spoonful of peas and lingonberry jam if you have it.
   

• Family
• meatballs
• Swedish Casserole
• swedish meatballs
• potato casserole

Ingredients

• US
• METRIC