Swedish meatballs with dill potatoes and peas

Name: Swedish meatballs with dill potatoes and peas
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 large potato; 7-10 Tbsp Salt; 2 Onions; 1/2 bunch Parsley; 3 TABLESPOONS Butter; 500 g Minced beef; 3 TABLESPOONS Breadcrumbs; 250 g Whipped cream; 1 Egg; 600 g white asparagus; 600 g new potatoes; 2 TABLESPOONS Oil; 1 TEASPOON Sugar; 100 g Chanterelles; 1 TABLESPOON Flour; 100 ml Vegetable broth (instant); 150 g frozen peas; 1/2 bunch Dill; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 large potato
7-10 Tbsp Salt
2 Onions
1/2 bunch Parsley
3 TABLESPOONS Butter
500 g Minced beef
3 TABLESPOONS Breadcrumbs
250 g Whipped cream
1 Egg
600 g white asparagus
600 g new potatoes
2 TABLESPOONS Oil
1 TEASPOON Sugar
100 g Chanterelles
1 TABLESPOON Flour
100 ml Vegetable broth (instant)
150 g frozen peas
1/2 bunch Dill
7-10 Tbsp Cling film

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes. Drain, rinse, peel and press through a potato press. Peel and finely chop the onions. Wash parsley, dab dry and chop finely. Melt 1 tablespoon of butter over medium heat. Fry the onions in it for about 5 minutes until transparent. Knead minced meat, potato mixture, onions, breadcrumbs, 5 tablespoons cream, salt, egg and parsley to a smooth mixture.
2
Form 25-30 dumplings from it. Put them on a large plate, cover with foil and chill for about 1 hour. In the meantime, wash and peel the asparagus and cut off the woody ends. Heat 2 tablespoons each of butter and oil in a large pan. Add half of the dumplings and fry them over a medium heat for 8-10 minutes, shaking the pan repeatedly so that the dumplings roll in the hot fat and keep their shape. Remove and keep warm. Fry the remaining dumplings in the same way. Meanwhile, cook the asparagus in boiling salted water with sugar for 15-18 minutes. Wash the potatoes and cook in boiling water for about 15 minutes. Clean the chanterelles and clean them. Take the dumplings out of the pan and keep warm. Fry the mushrooms in the frying fat, dust with flour, sweat briefly and deglaze with 200 g cream and stock while stirring. Add peas and simmer for about 5 minutes.
3
Fry the remaining dumplings in the same way. Meanwhile, cook the asparagus in boiling salted water with sugar for 15-18 minutes. Wash the potatoes and cook in boiling water for about 15 minutes. Clean the chanterelles and clean them. Take the dumplings out of the pan and keep warm. Fry the mushrooms in the frying fat, dust with flour, sweat briefly and deglaze with 200 g cream and stock while stirring. Add peas and simmer for about 5 minutes. Add the dumplings to the sauce. Drain potatoes, rinse and peel. Wash and chop the dill and sprinkle over the potatoes. Drain the asparagus. Arrange meatballs in sauce, asparagus and potatoes on plates. Cranberries taste good with it.
4
Add the dumplings to the sauce. Drain potatoes, rinse and peel. Wash and chop the dill and sprinkle over the potatoes. Drain the asparagus. Arrange meatballs in sauce, asparagus and potatoes on plates. Cranberries taste good with it.