Swedish Meatballs and Potatoes

Method

1. 1

   Prepare the potatoes: lay a chopstick along each side of the potato, then cut fine slices down through it — the chopsticks stop the knife before it cuts the potato in half.

2. 2

   Season the potatoes with salt, pepper and olive oil and roast at 190°C for 30 to 45 minutes.

3. 3

   For the meatballs, mix the minced meat, egg, breadcrumbs, milk and the chopped onion and garlic, and roll into balls of about 80 g.

4. 4

   In a pan or pot over medium heat, add a little olive oil, put in the meatballs and cover them for 5 minutes. Turn them, cover again for 5 minutes, then set them aside.

5. 5

   For the sauce, in the same pan add the chopped onion, garlic, parsley and mushrooms and cook for a few minutes.

6. 6

   Add the wine and wait for it to reduce — 5 to 10 minutes depending on the heat.

7. 7

   Blend the sauce. If you have no blender, leave it as it is. Add the cornflour and stir until the sauce is smooth.

8. 8

   Put the meatballs back into the sauce and cover for 5 minutes. Serve with the potatoes.

9. 9

   I like to serve this with glazed vegetables such as carrots: boil water with a little sugar, add the vegetables, cover with a sheet of baking paper with a small hole in the middle, cook for 15 minutes, then remove the paper and cook for 10 minutes more.