Swedish Meatballs with Mashed Potatoes

Recipe with photos at Spoontang!

MEATBALLS

13 oz ground beef
13 oz ground pork
3 slices white bread (Use Pepperidge Farms' white bread. It holds up better than any other brand.)
1/2 white onion, finely diced
1 cup cream
1 egg, whisked
2 tsp allspice
Salt to taste.

Preheat oven to 350. Remove crusts and finely dice bread. Soak bread in cream until soft (about 5 minutes). In a large bowl, combine beef, pork, bread, onion, egg, and allspice. Mix with hands until thoroughly combined. Prepare a foil-lined sheet tray and roll mixture into balls approximately 1" inch thick. Place tray in oven until temperature reads 155 (about 12 minutes), pull out and allow to rest.

CREAM GRAVY

4 tbsp butter
3 tbsp flour
3 cups veal stock (optional: replace 1 cup veal stock with 1/2 cup demi-glace)
1/2 cup cream
Salt to taste.

Heat butter over medium high heat until melted. Add flour and whisk rapidly until mixture thickens and begins to brown. Add stock and continue whisking. Bring to boil and reduce to low. Add cream and heat, whisking occasionally, until ready to use. Strain if necessary.

MASHED POTATOES

5 russet potatoes, peeled and diced
1/4 cup melted butter
1/2 cup heated cream
Salt to taste.

Bring potatoes to boil. Cook until punctured easily by knife. Drain and return to pot. Mash or process with a food mill or ricer. Add butter and cream to taste. Serve.

Plate meatballs on top of mashed potatoes and drizzle with gravy. Top with lingonberry jam.

bon appetit