Norwegian Meatballs in Brown Sauce with Homemade Lingonberry Jam

Ingredients

• 250 g lingonberries
• 1 dl sugar
• 3 x potatoes
• 1 x carrot
• 1 clove garlic
• ½ x yellow onion
• 200 g minced meat
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp water
• 1 tbsp butter
• 1 tbsp plain white flour
• ¼ dl beef broth
• 1 tbsp crème fraîche

Method

1. Make lingonberry jam by boiling lingonberry and sugar in a saucepan with a small splash of water. Let cook on medium heat for about 15 minutes.
2. Cut potatoes and carrots into approximately equal pieces and cook in a saucepan.
3. Mince the garlic and onion, and add to a bowl with the minced meat, salt, pepper and water. Mix together.
4. Shape the dough into large meatballs (they will shrink slightly when you fry them), and fry in a frying pan with butter.
5. Make brown sauce by browning butter in a saucepan. Then add flour, and fry the mixture before whisking in a little by little of the broth.
6. Let the sauce cook for about 10 minutes.
7. Add the meatballs to the sauce. Pour a splash of water into the frying pan in which you fried the meatballs, and pour over the power of the sauce. Finally, mix in the creme fraiche.
8. Serve the meatballs with boiled potatoes, carrots and lingonberry jam.