Serves 4

600g minced meat
175-200 ml milk
1 tsp salt
white or black pepper
2 tbs chopped and lightly browned onion.

Vegetables:

1 bunch “baby” carrots
400 g potatoes
200 g parsnip
1 bunch onions
20 g butter
1 bunch thyme

Lingon chutney:

100 g lingon berries
4 tbs honey
1 tsb red wine vinegar
1 tbs white vinegar
1/2 tsp ground ginger
1 orange
1/2 tsp ground cinnamon
1 1/2 chilli, finely chopped chilli red
1 small piece of root ginger
1 cinnamon stick

Shape into small meatballs and fry in frying pan. Allow to cool

1. Grate the peel of the orange and squeeze out the juice. Boil the orange juice together with half the amount of lingon berries, all the honey and vinegar. Finely chop the chilli and grate the root ginger. Add the cinnamon and bring to the boil. Allow the chutney to cool and add the rest of the lingon berries.

Alternatively:
Mix the freshly stirred lingon berries with the red wine vinegar. Add ground ginger, cinnamon and the finely chopped chilli and stir.

2. Warm the meatballs in the oven
3. Peel and prune the vegetables, boil them in slightly salted water, toss them in butter and season with pepper and thyme.