Meatballs with cream sauce

• 400 g ready-made meatballs from the chiller
• 500 g potatoes
• 200 ml cream
• 100 ml water Staple
• 1 tsp vegetable stock (powder)
• 1 tbsp soy sauce
• 2 tbsp lingonberries Hard to find? Cranberry sauce.
• oil and salt Staple

Method

1. Boil the potatoes in salted water for 20 minutes.
2. Meanwhile, fry the meatballs in oil all round for 8 minutes until cooked through, then take them out.
3. Add the cream, water, stock and soy sauce to the pan and reduce for 3 minutes.
4. Put the meatballs back in the sauce and serve with potatoes and lingonberries.