Meatballs in lingonberry sauce with Janson’s Frestelse


Meatballs in lingonberry sauce with Janson’s Frestelse

  • 20 minutes
  • 1 hour
  • 4 serves


2 tbsp olive oil
50g (2oz) tin anchovy fillets in oil
1 large onion, very thinly sliced
800g (1lb 12oz) Maris piper potatoes, peeled
175ml (6fl oz) single cream
6 tbsp milk
200ml (7fl oz) double cream
25g (1oz) butter
25g (1oz) fresh white breadcrumbs
1 tbsp olive oil
2 red onions, thinly sliced
1 garlic clove, crushed
2 sprigs fresh soft thyme
1 tbsp plain flour
450ml (16fl oz) chicken stock
2-3 tbsp Lingonberry sauce
395g Scan Swedish meatballs, halved


Preheat the oven to 190*C/fan oven 170*C/Gas mark 5. Open the tin of anchovies and pour the oil into a large frying pan. Add the white onions and cook over a low heat for 10 minutes until softened but not coloured.

Roughly chop the anchovies. Cut the potato slices into matchsticks about the size of french fries.  Pour the single cream, milk and 150ml (1/4pint) of the double cream into a large shallow frying pan. Bring to the boil and stir in the potatoes pushing them under the surface of the cream and simmer gently for 8-10 minutes until the potatoes are just tender and holding their shape. Layer a third of the potatoes into an ovenproof dish. Scatter over half the fried onions and half the anchovies. Repeat the layers, finish with a layer of potatoes.

Melt the butter in a pan and fry the breadcrumbs over a low heat for 1-2 minutes until pale golden. Scatter over the top of the potatoes and bake for 30-35 minutes until golden.

Meanwhile, heat the olive oil in a large saucepan and add the red onions and fry for 10 minutes stirring occasionally until softened and browned. Add the garlic and thyme and cook for a further 2 minutes stirring occasionally. Scatter over the flour and cook for 20-30 seconds. Pour over the stock and bring to the boil. Add the meatballs and lingonberry sauce and simmer gently for 10 minutes. Serve with the creamy potatoes and steamed green vegetables.

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