Swedish Meatballs with Mashed Potatoes

and Salad

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Instructions

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1 Make dill yogurt

Make the dill yogurt first so that it has time to develop deep flavours. Transfer the yoghurt to a bowl. Chop dill. Add to yoghurt with 0,5/0,75/1 Tbsp of lemon juice, the Dijon mustard, sugar and a pinch of salt. Mix well and check the seasoning. Transfer to the fridge until ready to serve.

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2 Prep meatball mix

Combine breadcrumbs, cream and eggs in a bowl. Let sit for 5 minutes. Peel and chop onion and garlic. Heat oil in a pan and fry onion for 5 minutes. Add garlic and fry for 2 minutes. Transfer to a plate to cool. Once cooled, combine with the breadcrumb mixture. Add beef mince, salt and pepper. Massage well with your hands until the mixture becomes sticky.

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3 Make potato mash

Peel and cut potatoes to cubes. Cook in boiling water for about 15 minutes until fully softened. Drain. Mash with potato masher. Heat up the milk and add to potatoes. Add the butter. Mix well. Season with salt to taste and keep warm under lid.

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4 Bake meatballs

While the potatoes are boiling, preheat the oven to 200°C. Line an oven tray with baking paper. With oiled hands, form the meat mixture to meatballs. Bake in the oven for 15 minutes.

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5 Make salad

Rinse and dry lettuce, cucumbers and tomatoes. Chop to pieces. (Season for example with olive oil, lemon juice, salt and black pepper.) Serve with the meatballs, the dill yogurt and the mashed potatoes.

Tips for fussy eaters

Serve all the components separately.

Pro tip

Massage the meatball mixture with your hands until it becomes sticky. Pour some oil onto a plate and oil your hands many times when rolling the meatballs.

A family dinner doesn't get cozier than this!

Cooking Time: 30 min

Cals 1108 · Prot 57 · Carbs 78 · Fat 62

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Panko bread crumbs 20 Grams
Cooking cream 200 ML
Eggs 1 Piece
Red onion 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Potato mash

Potatoes 600 Grams
Whole milk 200 ML
Salted butter 20 Grams

Salad

Baby gem lettuce 2 Piece
Cucumber 1 Piece
Tomatoes 1 Piece

Dill yogurt

Natural yogurt 170 Grams
Fresh dill 15 Grams
Lemon 1 Piece
Dijon mustard 6 Grams

A family dinner doesn't get cozier than this!

Cooking Time: 30 min

Cals 1108 · Prot 57 · Carbs 78 · Fat 62

Instructions

photo

1 Make dill yogurt

Make the dill yogurt first so that it has time to develop deep flavours. Transfer the yoghurt to a bowl. Chop dill. Add to yoghurt with 0,5/0,75/1 Tbsp of lemon juice, the Dijon mustard, sugar and a pinch of salt. Mix well and check the seasoning. Transfer to the fridge until ready to serve.

photo

2 Prep meatball mix

Combine breadcrumbs, cream and eggs in a bowl. Let sit for 5 minutes. Peel and chop onion and garlic. Heat oil in a pan and fry onion for 5 minutes. Add garlic and fry for 2 minutes. Transfer to a plate to cool. Once cooled, combine with the breadcrumb mixture. Add beef mince, salt and pepper. Massage well with your hands until the mixture becomes sticky.

photo

3 Make potato mash

Peel and cut potatoes to cubes. Cook in boiling water for about 15 minutes until fully softened. Drain. Mash with potato masher. Heat up the milk and add to potatoes. Add the butter. Mix well. Season with salt to taste and keep warm under lid.

photo

4 Bake meatballs

While the potatoes are boiling, preheat the oven to 200°C. Line an oven tray with baking paper. With oiled hands, form the meat mixture to meatballs. Bake in the oven for 15 minutes.

photo

5 Make salad

Rinse and dry lettuce, cucumbers and tomatoes. Chop to pieces. (Season for example with olive oil, lemon juice, salt and black pepper.) Serve with the meatballs, the dill yogurt and the mashed potatoes.

Tips for fussy eaters

Serve all the components separately.

Pro tip

Massage the meatball mixture with your hands until it becomes sticky. Pour some oil onto a plate and oil your hands many times when rolling the meatballs.

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Panko bread crumbs 20 Grams
Cooking cream 200 ML
Eggs 1 Piece
Red onion 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Potato mash

Potatoes 600 Grams
Whole milk 200 ML
Salted butter 20 Grams

Salad

Baby gem lettuce 2 Piece
Cucumber 1 Piece
Tomatoes 1 Piece

Dill yogurt

Natural yogurt 170 Grams
Fresh dill 15 Grams
Lemon 1 Piece
Dijon mustard 6 Grams
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