Swedish Meatballs with Cream Sauce and Lingonberry

• 800 g potatoes
• 50 g dried breadcrumbs
• 150 ml whole milk
• 500 g mixed minced beef and pork
• 1 onion, finely grated
• 1 egg
• 1 1/2 tsp salt, 1/2 tsp ground allspice and 1/2 tsp black pepper
• 2 tbsp butter
• 1 tbsp plain flour
• 200 ml beef stock
• 200 ml single cream and 1 tsp soy sauce
• 150 g lingonberry jam

Instructions

1. 1Peel the potatoes and boil them in salted water until tender, about 20 minutes.
2. 2Stir the breadcrumbs and milk together in a large bowl and let them soak for 5 minutes.
3. 3Add the mince, grated onion, egg, salt, allspice and pepper, then mix gently until just combined.
4. 4Roll the mixture into small meatballs with damp hands.
5. 5Melt the butter in a wide frying pan and brown the meatballs in batches, then transfer them to a plate.
6. 6Whisk the flour into the pan drippings, then gradually whisk in the beef stock, cream and soy sauce.
7. 7Return the meatballs to the pan and simmer gently for 8–10 minutes, until cooked through and the sauce has thickened.
8. 8Drain the potatoes and serve with the meatballs, cream sauce and lingonberry jam.