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Kat Heaver
Swedish meatballs with hasselback potatoes
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Ingredients
Directions
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Preheat the oven to 200 ° C. Clean the potatoes.
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Cut the 8 potatoes in thin slices to the nearest three-fourths of the bottom. Place the potatoes in the baking dish and add some sea salt and pepper.
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Melt 1/3 of the butter in a frying pan and spoon over the potatoes. Put the dish in the oven and fry the potatoes in 40-50 minutes until golden brown and done, the slices will stand out as fans.
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Prepare the cooked potatoes in a bowl.
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Grate the onion. Add the mince with the milk, onion, egg, salt and pepper and knead everything well. Form the minced meat mixture into small balls.
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Melt 1/3 of butter in the same frying pan and fry the meatballs for 15 minutes around brown and done.
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Meanwhile, make the sauce: melt the last butter in a pan, stir in the flour and whisk in the stock and the beer with a whisk. Continue to beat until it is a smooth sauce.
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Let the sauce simmer for 10 minutes and then stir in the cranberry compote. Season with salt and pepper.
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Serve the meatballs on warm plates with some sauce and the hasselback potatoes next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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