Swedish meatballs with puree

Name: Swedish meatballs with puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg potatoes something crumbly peeled; 1 cup sour cream 125 ml; 100 g butter; 1 Scale Swedish meatballs 355 g; 1 Scale boiled beets (500 g, cooler), in parts; 2 onions in half rings; pot cranberry compote a 350 g

A tasty recipe. The main course contains the following ingredients: meat, potatoes slightly crumbly (peeled), sour cream (125 ml), butter, Swedish meatballs (355 g), boiled beets ((500 g, chilled fresh), in parts), onions (in half rings) and cranberry compote (a 350 g).

Ingredients

Kitchen Stuff

puree tamper

Directions

Cut the potatoes into pieces and cook until cooked in 20 min. Drain over a dish. Pour 100 ml of cooking liquid, half of the sour cream and 50 g of butter into the potatoes and mix with the puree mash into a smooth puree. Season with salt and pepper.
In the meantime, heat the remaining butter in a frying pan and fry the meatballs in 10 min. Until golden brown and done.
Put the beets with the red onion in a bowl and mix in the rest of the sour cream. Season with salt and pepper. Divide the mash and meatballs over 4 plates and spoon 1 tbsp cranberry compote on each plate. Serve with the beet salad.