Swedish Meatballs with Lingonberries
Concentrated nerve food for your child: the Swedish style balls provide the entire daily niacin requirement and three times the daily vitamin B12 requirement. Both substances are important for the proper functioning of the brain, nerves and muscles.
Boiled potatoes are not quite in style, but they are even healthier as a side dish: they contain slightly more vitamins than peeled boiled potatoes.
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 168 mg |
Ingredients
- Ingredients
- 1 ½ lbs potatoes
- salt
- 1 shallot
- 2 Tbsps Canola oil
- 1 lb Ground sirloin
- 1 egg
- 1 Tbsp breadcrumbs
- 1 ½ cups
- ground allspice
- 2 Tbsps Pastry flour
- 4 Tbsps lingonberry (or cranberries)
Preparation steps
Rinse, peel and quarter the potatoes. Cook in a pot of boiling salted water until tender, about 20 minutes.
Peel shallot, finely chop and sauté until soft in a non-stick pan with 2 tablespoons oil. Allow to cool slightly.
Place ground sirloin in a bowl. Add egg, breadcrumbs, 6 tablespoons milk and the shallots.
Season meat mixture with salt and allspice and mix well to combine. With moistened hands, form mixture into meatballs, about 3 cm (approximately 1 inch) in diameter.
Heat the remaining oil in the pan and brown the meatballs over medium heat. Remove and keep warm.
Add flour to the cooking oil and cook while stirring with a wooden spoon.
Thoroughly stir in remaining milk and simmer for 8-10 minutes, stirring frequently.
Drain potatoes briefly, then return to pot and let all the liquid evaporate.
Add the meatballs to the sauce. Serve with boiled potatoes and lingonberries.