Norwegian Meatballs With Gravy And Jam

• 2 tbsp oil
• 2 None onions, peeled and coarsely chopped
• 1 1/2 cups cabbage, cut into strips
• 3 cups beef stock, divided
• 1 pinch cumin
• 1 2/3 lbs waxy potatoes, peeled and halved
• 1 lb ground beef
• 2 tbsp potato starch
• 1 1/2 cups milk, divided
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 3 tbsp butter or margarine
• 3 tbsp all-purpose flour
• 4 tbsp lingonberry preserves (or cranberry)
• 2 stalks parsley, chopped

1. Heat 1 tbsp of oil in a large saucepan and saute the onions for 2-3 mins. Add the cabbage and cook for another 3-4 mins. Add 1 1/4 cups of stock and cumin. Season to taste, cover and simmer for 15-20 mins. Cook the potatoes in boiling salted water for 15-20 mins.
2. Knead the ground beef with the potato starch then gradually stir in 2/3 cup of milk. Add the ginger and nutmeg and season to taste. Shape the ground beef mixture into 12 meatballs. Heat 1 tbsp of oil in a frying pan and brown the meatballs on each side for 2-3 mins. Add 1/2 cup of water and simmer the meatballs over medium heat for about 10 mins.
3. Melt the butter in a saucepan and add the flour. Cook while stirring for 2-3 mins then whisk in 1 2/3 cups of stock and 3/4 cup of milk. Bring to a boil, stirring constantly. Season to taste and simmer for 5 mins. Serve the meatballs with the sauce, vegetables, potatoes and berries. Sprinkle the potatoes with parsley.

oil, onions, cabbage, beef stock, cumin, potatoes, ground beef, starch, milk, ground ginger, ground nutmeg, butter, flour, lingonberry preserves, stalks parsley

Taken from recipes-plus.com/api/v2.0/recipes/16934 (may not work)