Grandma's Meatballs

Mix the dough well with salt. Stir in potato flour and spices. Add milk gradually, stirring continuously. Add onion. Stir well to prevent the mixture from separating.

Use a tablespoon dipped in water to shape the meatballs.

Brown the meatballs nicely in butter or margarine, then transfer them to a pot.

Brown gravy:

Pour 3 dl of water into the frying pan you used for the meatballs and deglaze the pan. Pour the deglazed liquid over the meatballs in the pot. Add bouillon powder.

Mix milk and flour until smooth, then add to the pot. Stir gently to prevent the meatballs from breaking apart.

Add brown cheese and let everything simmer over low heat for about 10 minutes.

Season with cream/sour cream and salt to taste.

Add a few drops of browning if the sauce is not dark enough.

Serve the meatballs with boiled potatoes, mashed peas or creamed cabbage, and lingonberry jam on your finest tableware.