Swedish Meatballs with Mashed Potatoes and Brown Sauce

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

For the meatballs:

For the sauce:

125 ml red wine
1 liter meat broth
30 g porcini mushrooms, dried or other dried mushrooms
400 ml water, hot
3 tablespoon cranberry jam
2 onion (s), finely diced
300 ml cream (remove 1 tablespoon for the meatballs)
1 teaspoon soy sauce
Cornstarch for binding

For the potatoes:

Swedish Meatballs with Mashed Potatoes and Brown Sauce

Instructions

Soak the mushrooms in approx. 400 ml of hot water. Put aside.
Prepare a homogeneous batter from minced meat, breadcrumbs, egg and cream with salt, pepper and allspice. Sweat the onion cubes and parsley in a little fat, allow to cool slightly and mix with the minced meat batter. Let it steep for about 30 minutes.
Peel the potatoes and cook them with salt, pepper, a little bay leaf - I always use the lower leaf base, the cut garlic clove and a little lemon zest. Pouring off. Put the butter in the potato pot, pour in the milk and mash everything to a puree.
Now form small balls out of the minced meat and fry them on a medium heat. Keep warm in the oven at approx. 80 ° C.
Remove the soaked porcini mushrooms from the liquid, squeeze out and cut into small pieces. Drain the mushroom stock through a sieve and set aside. Sauté the mushrooms together with the two finely diced onions in the ball pan and deglaze with wine.
Loosen the roasting set and let the wine reduce significantly. Pour in the broth and the mushroom stock. Reduce strongly by approx. 30 minutes, to approx. 1/3.
Add the cranberry jam and soy sauce. Season with salt, pepper and allspice. Bring to the boil again. Add the cream and possibly thicken the sauce with starch.
Season again to taste, now add the balls to the sauce and let them steep briefly.
The dish is traditionally eaten with potatoes, cranberries and cucumber salad. I prefer mashed potatoes.

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