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Swedish Meatballs, Falafels with Lingonberries, Potatoes and Salad

Swedish Meatballs, Falafels with Lingonberries, Potatoes and Salad
YIELDS
4 servings
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Ingredients

cup bread crumbs
cup 1% milk
½
tsp salt
Black pepper
1
egg
1
small small potato
1
small small onion
can chick peas, drained 19 oz
2
clove garlic
½
tsp cumin
½
tsp coriander
½
tsp each salt and pepper
1
lb(s) /450 g extra lean ground beef
cup crushed almonds
Waxed paper
1
tsp baking soda
Prepared falafel mixture
¾
cup canola oil
Parchment paper
Prepared ground beef mixture
Water
20-24
baby potatoes
1
cup beef broth, low sodium
2
Tbsp soy sauce
¼
tsp ground pepper
2
tsp flour
¼
cup water
¼
cup 10% cream
½
cup 1% milk
1
heads green leaf lettuce
1
cup leftover veggies: (tomatoes, peppers, broccoli, carrots, etc.)
Your favorite salad dressing
1
jar jar lingonberries
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Directions

Step 1

The night before…

Step 2

Blend the following ingredients in a food processor until smooth: peeled potato, onion, chick peas, garlic and spice.

Step 3
Step 4

Store in refrigerator overnight.

Step 5
Step 6

Add ground beef to bread crumb-milk mixture. Combine with your hands or with a fork.

Step 7
Step 8

Store in refrigerator overnight.

Step 9
Step 10

Pour crushed almonds onto a piece of waxed paper.

Step 11
Step 12

Mix in baking soda into the falafel mixture.

Step 13
Step 14

Spoon a large meatball size amount of falafel mixture onto the crushed almonds. Lift the wax paper from all directions to coat the falafel.

Step 15
Step 16

Pick up the coated mixture, form into a ball and set aside.

Step 17
Step 18

Repeat these steps until all the mixture is coated & formed.

Step 19
Step 20

Heat oil in a medium size fry pan on med-high heat.

Step 21
Step 22

Fry falafels in oil turning to brown all sides.

Step 23
Step 24

Remove with a slotted spoon to a piece of parchment paper.

Step 25
Step 26

Falafels can be kept warm in the oven, uncovered at 200° F (95º C).

Step 27

Form meatballs into bite size pieces adding to a large nonstick stove top pan at medium heat. Add meatballs to pan as you form them.

Step 28
Step 29

Bring water to a boil in a large stove top pot.

Step 30
Step 31

Place potatoes into boiling water. Reduce heat and set timer for 12 minutes. Potatoes are ready when you can easily poke through them with a fork.

Step 32
Step 33

Once meatballs have browned thoroughly…

Step 34

Add beef broth to the uncleaned meatball pan and stir to mix in the browned parts from the pan. Add soy sauce & pepper to pan.

Step 35
Step 36

Blend flour and water in a cup until smooth.

Step 37
Step 38

Whisk into pan until smooth.

Step 39
Step 40

Whisk cream and milk into the uncleaned meatball pan.

Step 41
Step 42

Return the meatballs to pan. Stir and reduce heat to simmer.

Step 43
Step 44

Break lettuce directly into salad spinner. Rinse off lettuce and spin dry.

Step 45
Step 46

Place in a large salad bowl.

Step 47
Step 48

Slice any leftover veggies you have on hand, and add to lettuce. Serve with your favorite dressing.

Step 49
Step 50

Serve falafels with lingonberries.

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