Meatballs with crispy potatoes, broccoli and brown sauce

  • 40 min. (working time approx. 30 minutes)
  • 4 persons
Rated 4 out of 5


  • Meatballs
  • 500 g minced veal and pork
  • 2 tsp. salt
  • 100 g squash
  • 150 g carrot
  • 100 g mushroom
  • 3 spring onions
  • 2 eggs
  • 75 g oatmeal
  • 3 dl. milk
  • Freshly ground black pepper
  • 50 g butter
  • Potatoes and accessories
  • 1 kg potatoes
  • 1 tbsp. Svansø olive oil
  • salt and freshly ground black pepper
  • 1 bunch asparagus broccoli or broccoli
  • Fresh currants or currant jelly
  • 1 glass Svansø Brown sauce


1. Stir the minced meat with salt.

2. Coarsely grate the courgette and carrot, finely chop the mushroom and slice the spring onion very thinly.

3. Stir the vegetables into the meat together with the egg and oatmeal.

4. Finally add the milk and black pepper, mix well and leave to rest in the fridge for about 15 minutes.

5. Heat the butter in a frying pan and fry the meatballs.

6. Cut the potatoes in half and toss well with olive oil, salt and pepper. Bake them on a baking tray lined with baking paper for about 40 minutes at 175°C.

7. Steam broccoli in lightly salted water.

8. Serve meatballs with potatoes, broccoli, brown sauce and currants.

Tip: There are many vegetables in the stuffing, which makes the stuffing a little loose in consistency. Be careful when turning the meatballs during frying.


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