Köttbullar with boiled potatoes

Name: Köttbullar with boiled potatoes
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 big onion; 1 kg Minced beef; 2 Eggs (size M); 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 knife tip grated nutmeg; 1 coated Tsp ground cilantro; 1 knife tip ground cardamom; 1 coated Tsp Rose peppers; 1 kg Potatoes; 3 TABLESPOONS Oil; 300 ml Vegetable broth; 200 g Whipped cream; 2 TEASPOONS Flour; 1 collar Parsley

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 big onion
1 kg Minced beef
2 Eggs (size M)
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 knife tip grated nutmeg
1 coated Tsp ground cilantro
1 knife tip ground cardamom
1 coated Tsp Rose peppers
1 kg Potatoes
3 TABLESPOONS Oil
300 ml Vegetable broth
200 g Whipped cream
2 TEASPOONS Flour
1 collar Parsley

Directions

1
Peel and finely chop the onion. Put the minced meat, onion, eggs and breadcrumbs in a large bowl. Season with 2 tsp. salt, pepper, nutmeg, coriander, cardamom and paprika powder, knead well
2
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. With slightly damp hands, form approx. 48 small balls out of the mince mixture. Heat oil in a large pan. Fry the meatballs in 2 portions for about 5 minutes. Remove and keep warm
3
Add stock and cream to the hot pan, bring to the boil. Stir flour with a little water until smooth. Stir into the sauce and let it simmer for about 5 minutes on a mild heat. Season the sauce to taste. Drain the potatoes and let them evaporate. Wash parsley and dab dry. Peel leaves and chop finely. Arrange Köttbullar with the sauce. Sprinkle the parsley over the potatoes and Köttbular. Serve with cranberry compote