Meatballs with lasagna

Entrée - Sweden

You'll need:

400 g minced beef
80 g mashed potato *
1 diced, fried onion
2 tablespoons breadcrumbs
4 tablespoons cream
1/2 bunch finely chopped parsley
1 egg
Salt and pepper
200 g lasagna
3/4 L tomato juice
9 leaves gelatine, soaked in cold water
2 finely diced shallots, scalded with hot water and drip-dried
1/2 bunch finely chopped estragon
1/2 bunch finely chopped parsley
1 pinch Cayenne pepper
Salt and pepper

Our tip

The terrine can of course be prepared with other types of pasta. It is also ideal with fried fish, breast of chicken or salad.


  • Step 1

    Mix the beef, mashed potato*, onion, breadcrumbs, cream, parsley and egg and season with salt and pepper.

  • Step 2

    Form meat balls and fry in oil for 6-7 minutes at medium heat, turning over regularly.

  • Step 3

    Cook the lasagna in salted water with 1 tablespoon of oil and then cool in iced water and allow to drip onto a cloth. (Tip: place the portions of lasagna separately into the pot).

  • Step 4

    Season the tomato juice with shallots, herbs, Cayenne pepper and salt and pepper.

  • Step 5

    Squeeze out the gelatine, dissolve in 6 tablespoons of hot water and add it, while stirring, to the tomato juice.

  • Step 6

    Place the lasagna and tomato juice into a terrine and chill for 3-4 hours.

  • Step 7

    Serve with the warm meat balls.