Potatoes and meatballs in cream sauce and blackcurrant jelly
Portions: 4
Ingredients
- 800 g Potatoes
- Dill fresh
- 480 g Ground beef 5%
- 2 st Egg
- 4 msk Wheat flour
- Salt
- Black pepper
- Onion powder
- 4 dl Cooking cream 4%
- 2 dl Low-fat milk
- 2 msk Japanese soy sauce
- 4 tsk Veal stock
- Salt
- Black pepper
- Onion powder
- 200 g Black currants frozen
- 1 dl Water
- 2 msk Sweetener
- 1.5 msk Honey
- 0.33 tsk Fast gelatine
Instructions
- 1. Start at least 3 hours before serving the meal, or the day before, for example, by making the jelly.
- 2. Bring the blackcurrants and water to a boil over low heat with the lid on. Once boiling, let simmer for 5 minutes.
- 3. Mash them and strain everything so that only the liquid remains. Then, boil this liquid with sweetener and honey, and remove from heat as soon as it starts boiling.
- 4. Mix instant gelatin with the water (4 tsp for 1 1/3 tsp instant gelatin) and let it swell for 5 minutes, then microwave for about 30 seconds and pour it into the currant mixture. Pour into a suitable bowl with a lid, preferably, and place in the fridge for at least 2–3 hours.
- 5. Scrub the potatoes and boil them with the desired amount of dill. Meanwhile, mix the ingredients for the meatballs.
- 6. Roll them into the desired number and then air fry at 200°C for about 8-10 minutes or pan-fry over medium-high heat with a little oil.
- 7. Mix the ingredients for the "cream sauce" in a saucepan and then add the meatballs. Let it boil and simmer for a few minutes (preferably covered) and then serve the whole feast!
Nutrition per serving
Calories: 529
Protein: 37
Fat: 14
Carbohydrates: 62