Classic tender meatballs with a creamy gravy, best served with mashed potatoes.
Mix the ground beef, bread crumbs, and spices together and form small balls.
Pan-fry the meatballs at 200°C for 10 minutes.
Boil the potatoes until soft and mash them.
Use the pan drippings, pour in the cream, and simmer the sauce for 5 minutes.
Return the meatballs to the sauce.
Serve everything together with a dollop of lingonberry jam.
Replace the meatballs with lentil patties.
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