Meatballs with lasagna

Entrée - Sweden

You'll need:

(For 4 persons)

400 g

minced beef

80 g

mashed potato *


diced, fried onion

2 tablespoons


4 tablespoons


1/2 bunch

finely chopped parsley



Salt and pepper

200 g


3/4 L

tomato juice

9 leaves

gelatine, soaked in cold water


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.