Swedish meatballs with hasselback potatoes

Name: Swedish meatballs with hasselback potatoes
Total time: 60 min
Yield: 4
Ingredients: 8 medium solid potatoes; 75 gram butter; 2 potatoes; 500 gram half to half minced; 3 tablespoon milk; 5 onion; 1 egg; 2 tablespoon flour; 250 ml Meat bouillon; 100 ml beer; 2 tablespoon cranberry compote

Ingredients

Directions

Preheat the oven to 200 ° C. Clean the potatoes.
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.
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.
Prepare the cooked potatoes in a bowl.
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.
Melt 1/3 of butter in the same frying pan and fry the meatballs for 15 minutes around brown and done.
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.
Let the sauce simmer for 10 minutes and then stir in the cranberry compote. Season with salt and pepper.
Serve the meatballs on warm plates with some sauce and the hasselback potatoes next to it.