Reindeer Meatballs in Cream Sauce

Name: Reindeer Meatballs in Cream Sauce
Total time: 40 min
Yield: 4
Ingredients: 600 g Pokka Reindeer Meatballs; 30 g butter, for frying; 2 tbsp plain flour; 3 dl vegetable stock; 2 dl single cream; 1 tsp soy sauce; 1 tsp blackcurrant jelly; salt and white pepper; 1 kg floury potatoes; 2 dl milk; 30 g butter, for the mash; 2 dl lingonberry jam or sugared lingonberries; 2 pickled cucumbers

Comfort food at its simplest: reindeer meatballs browned in butter and simmered in a light cream sauce, with mashed potatoes, lingonberries and pickled cucumber.

Serves 4
Time 40 min
Difficulty Easy

Serving suggestion. The photo is AI-generated.

Ingredients

600 g Pokka Reindeer Meatballs
30 g butter, for frying
2 tbsp plain flour
3 dl vegetable stock
2 dl single cream
1 tsp soy sauce
1 tsp blackcurrant jelly
salt and white pepper
1 kg floury potatoes
2 dl milk
30 g butter, for the mash
2 dl lingonberry jam or sugared lingonberries
2 pickled cucumbers

Method

Peel the potatoes, cut them into even pieces and boil in salted water for 20–25 minutes, until soft.
Meanwhile, brown the meatballs in the butter for frying in a wide pan over a medium heat, shaking the pan now and then, for 5–8 minutes (a few minutes longer if they go in frozen). Lift them onto a plate.
Sprinkle the flour into the fat left in the pan and stir for a minute. Gradually whisk in the stock, then the cream, soy sauce and blackcurrant jelly. Simmer for 3 minutes, stirring.
Return the meatballs to the sauce and simmer gently for 8–10 minutes, until they are piping hot all the way through (at least 70 °C in the centre). Season with salt and white pepper.
Drain the potatoes and mash with the warm milk and the butter for the mash. Serve the meatballs and sauce with the mash, lingonberries and sliced pickled cucumber.