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.
