Servings: 4 servings
Author: Marvellina
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For the meatballs:

  • 1 lb of ground meat this can be a combination of half pork, half beef, or all pork/beef, or ground turkey. Your choice
  • 1/2 cup of fresh dill
  • 1/4 cup of bread crumbs
  • 1 egg beaten
  • 1/4 cup of milk
  • Oil for cooking

For the sauce:

Sweet potato mash:

  • 1 lb of sweet potatoes peeled and cut into large chunks
  • 1 Tbsp of butter
  • Salt and pepper to taste

To serve with:

  • Traditionally served with lingonberry jam buy a high quality one, not just sugar and extract on the ingredient list, it makes a big difference, but you can use blackcurrant, blueberries jam. I used blueberries jam


  • Prepare the meatballs by mix all the ingredients (except for oil) for meatballs in a mixing bowl. Cover with wrapper and pop into the refrigerator for 1 hour
  • Boil the sweet potatoes until they are soft. Discard the water and leave them in the pot and place it back on the stove for about 2 minutes or so and then add in butter and start mashing while still warm and season with salt and pepper. Set aside
  • Take the meatballs out of the refrigerator and wet both of your hands and start shaping into balls and continue to wet your hands as you go and they will not stick to your hands. Preheat a large pan with some oil (enough for pan-frying) on medium heat. Gently place the meatballs on the pan and let them brown all over. Remove from the pan. Add in the all purpose flour into the pan and stir to get all the brown bits on the pan too. Add in the beef broth and heavy cream, bring to a boil and then simmer and it will start to thicken. Squeeze in lemon juice and have a taste. Add more salt and pepper to your taste
  • When ready to serve, portion the sweet potato mash onto the plate, top with meatballs (as many or as few as you want). Drizzle with the sauce you make above and accompany by a spoonful or two of the lingonberry or whatever jam you use and tuck in