Swedish Meatballs with Cream Gravy, Mash & Lingonberries

Name: Swedish Meatballs with Cream Gravy, Mash & Lingonberries
Total time: 55 min
Yield: 5 servings
Cuisine: Scandinavian
Ingredients: 10 oz ground beef; 10 oz ground pork; 2 slices bread, crusts removed, diced; 1 egg; 1 small onion, grated; 5 tbsp butter, divided; 2 cups beef broth; ½ cup heavy cream; 2½ lb russet potatoes, peeled and chunked; ½ cup milk; lingonberry jam, to serve; 1 English cucumber, very thinly sliced; 1 tbsp oil; 3 tbsp flour; ¼ tsp nutmeg; ¼ tsp allspice; 3 tbsp white vinegar; 1 tbsp sugar; salt; pepper

DinnerScandinavian55 minServes 5830 kcal31 g protein

Köttbullar the way Swedes love them: soft, nutmeg-and-allspice beef and pork meatballs in a creamy brown gravy, with buttery mashed potatoes, tart lingonberry jam and quick-pickled cucumber.

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Ingredients

10 oz ground beef
10 oz ground pork
2 slices bread, crusts removed, diced
1 egg
1 small onion, grated
5 tbsp butter, divided
2 cups beef broth
½ cup heavy cream
2½ lb russet potatoes, peeled and chunked
½ cup milk
lingonberry jam, to serve
1 English cucumber, very thinly sliced

From your pantry: 1 tbsp oil, 3 tbsp flour, ¼ tsp nutmeg, ¼ tsp allspice, 3 tbsp white vinegar, 1 tbsp sugar, salt, pepper.

Instructions

Toss the cucumber with the vinegar, sugar, 3 tbsp water and a pinch of salt and set aside. Boil the potatoes until tender, then mash with 2 tbsp butter, the milk and salt.
Mix the grated onion and its juice with the bread until soggy. Add the beef, pork, egg, nutmeg, allspice, ¾ tsp salt and pepper and mix well. Roll into about 28 small balls.
Heat the oil in a large skillet over medium-high and brown the meatballs in two batches, about 3 minutes each; they don't need to be cooked through. Set aside and pour off excess fat.
Lower the heat to medium, melt the remaining butter, stir in the flour for 1 minute, then gradually whisk in the broth until smooth.
Return the meatballs and simmer briskly, stirring now and then, until the gravy thickens and the meatballs are cooked through, 8 to 10 minutes. Stir in the cream and simmer 2 minutes.
Serve over the mash with gravy, a spoon of lingonberry jam and the drained pickled cucumber.

Tip: Grating the onion rather than chopping keeps the meatballs extra tender and smooth. No lingonberries? Whole-berry cranberry sauce is a very close match.