Swedish Meatballs with Mashed Potatoes in Creamy Sauce

Peel the potatoes, cut into large chunks, cover with water, salt and boil for 18–20 minutes until soft.

Soak the breadcrumbs in 150 ml of milk and set aside for 5 minutes. Finely chop the onion and sauté it in 25 g of butter over low heat for 5 minutes, without browning, then let it cool. Combine the mince, egg, soaked breadcrumbs with milk, onion, salt, white pepper and allspice. Mix only until just combined, not longer.

With damp hands, shape small meatballs, using about 1 tablespoon of mixture for each.

Melt 35 g of butter in a large frying pan. Fry the meatballs for 8–10 minutes, shaking the pan often so they brown evenly and cook through. Transfer to a plate.

For the sauce, melt 20 g of butter in the same pan, stir in the flour and cook for 1 minute. Gradually pour in the beef stock, whisking constantly, bring to a boil and simmer for 3–5 minutes.

Pour in the cream, add soy sauce, black pepper, salt and lingonberry jam. Stir well, return the meatballs to the sauce and simmer for another 5 minutes.

Drain the potatoes and mash with 20 g of butter and the remaining milk until smooth. Adjust the salt if needed.

Plate the mashed potatoes and meatballs, spoon over the cream sauce and serve hot.