Swedish Potato Balls with Meat Filling

Potatisbullar are hearty Swedish potato balls with a meat filling, often served with lingonberries and dill sour cream. They are a cozy dinner for the cold season.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 700 g floury potatoes
• 40 g butter
• 100 ml milk
• 1 pc egg yolk
• 60 g wheat flour
• 1 pinch nutmeg, grated
• 300 g mixed minced meat
• 1 pc onion
• 1 pc egg
• 2 pc slices rye bread
• 2 tbsp cooking oil
• 150 g lingonberries
• 200 g sour cream
• 1 bunch dill
• 0.5 pc cucumber
• salt
• pepper

Method

1. Peel the potatoes, boil them in salted water for about 20 minutes until soft, drain and let them steam dry briefly.
2. While the potatoes are still hot, press them through a ricer and mix in butter, milk, egg yolk, flour, nutmeg, 1 tsp salt and a little pepper. Work into a smooth dough and let it cool.
3. Finely dice the onion and fry it in 1 tbsp oil until translucent, then let it cool.
4. Finely crumble the rye bread. Knead the minced meat well with egg, onion, bread crumbs, salt and pepper, and shape about 24 small balls of approx. 15 g each.
5. Divide the potato dough into about 24 equal portions, flatten each one, place a meatball in the center and close the potato mixture around it to form balls.
6. Heat the remaining oil in a large pan over medium heat and fry the balls for 12 to 15 minutes until golden brown all over. Turn them often so the meat cooks through.
7. Stir the sour cream with chopped dill, salt and pepper. Slice the cucumber.
8. Serve the balls warm with lingonberries, dill sour cream and cucumber slices.