Swedish meatballs with buttery mash, gravy and fried mushrooms

How to make it

1. 1

   Peel and dice the potatoes, then boil in salted water for about 15–18 minutes until tender.

2. 2

   Mix the breadcrumbs and oat drink and leave to soak. Finely grate the onion and mix with the mince, egg, allspice and salt.

3. 3

   Roll into small balls. Fry in butter over medium heat in batches for about 6–8 minutes until cooked through. Set aside.

4. 4

   Fry the mushrooms in the same pan until golden. Set aside.

5. 5

   Sprinkle the flour into the pan, stir in the butter and gradually add the stock a little at a time. Simmer for 5 minutes and season with soy sauce, salt and pepper.

6. 6

   Mash the potatoes with warm milk and butter until smooth. Season with salt.

7. 7

   Serve the meatballs, mash, gravy and mushrooms with lingonberries and pickled cucumber.