Viking Pot

For the meatballs, mix the minced meat, egg, mustard and paprika powder in a bowl until homogeneous. Season with salt and pepper. Form small balls with your hands.

For the sauce, peel and finely dice the onion. Rinse the lemon in hot water, pat dry, grate the zest and squeeze out the juice. Melt butter in a non-stick frying pan and sweat onions and lemon zest until translucent. Dust with flour and sweat while stirring. Deglaze with vegetable stock, stir until smooth and bring to a boil. Simmer for 7-8 minutes.

Add the peas and carrots, pour the cream and stir in the cream cheese. Simmer for another 10 minutes on low heat.

Meanwhile, fry the meatballs on all sides in a pan with hot frying oil. Wash the parsley, shake dry and chop finely.

Add the meatballs to the sauce and simmer for 2-3 minutes.

It goes well with boiled potatoes or rice.