Swedish Meatballs with Cranberry Jelly, Mashed Potatoes and
▪150g/1 large white onion, small diced
▪200g or 3/4c+1Tbsp buttermilk
▪200g or 5 slices soft white bread, cut into cubes
▪1lb/.5kg 90/10 ground beef
▪1lb/.5kg 90/10 ground pork
▪15g/3 cloves garlic, minced
▪18g or 1Tbsp salt
▪1g or 3/4tsp ground allspice
▪3g or 1.5tsp white pepper (or black pepper)
▪1-2g or 1/2tsp nutmeg
▪115g/1 stick unsalted butter
▪75g or 1/2c all purpose flour
▪100g or 1/2c dry white wine
▪1L/1 box beef stock whisked with 14g gelatin and a spoon/15-20g better than bouillon (or nice homemade beef stock)
▪15g or 3tsp dijon mustard
▪25g or 1.5 worcestershire
▪100g or 1/2c heavy cream
▪1000g (5-6 medium) yukon gold potatoes, rough chopped
▪Water to cover
▪1 stick/115g butter
Add a squeeze of olive oil followed by onions and a pinch of salt into a preheated pan over medium heat. Saute for 4-5 minutes or until softened.
Transfer to a bowl and add buttermilk, egg, bread, beef, pork, garlic, salt, allspice, pepper, and nutmeg. Mix until well combined.
Divide and roll into 24 2oz/60g meatballs.
Place meatballs on a parchment lined sheet tray and seer into 500F/260C oven for 20-25 minutes. Flip meatballs over and return to oven for 5-8 minutes to brown on the bottom.
Add butter into heavy-bottomed pot over medium.
When butter is melted, add flour and stir until combined and no lumps remain, about 30 seconds. Continue to cook for about 30 more seconds.
Add wine and stir. Cook for 30 seconds while stirring.
Add beef stock and cook for 1-2 minutes until boiling and thickened.
Add dijon, worcestershire, and cream and stir. Reduce heat to low and simmer for 10 minutes.
Taste for seasoning and adjust with salt if needed.
Bring potatoes and water to a boil and cook until tender, about 15-20min.
When done, drain off water, add butter and stir. I like to keep mine a little chunky for this dish.
Add salt to season.