Swedish meatballs with mash and lingonberry jam

Little allspice-scented meatballs in a creamy gravy, with buttery mash and sharp-sweet lingonberry jam on the side, just as they serve them in Sweden. Cranberry sauce works if you can't find lingonberry.

Ingredients

• 250 g Beef mince
• 250 g Pork mince
• 40 g Breadcrumbs
• 60 ml Milk
• 0.5 Onions, very finely chopped
• 1 Eggs
• 1 g Ground allspice
• 0.5 g Nutmeg, grated
• 4 g Salt
• 15 ml Vegetable oil
• 25 g Butter
• 20 g Plain flour
• 1 Beef stock cubes, made up with 400ml boiling water
• 100 ml Double cream
• 900 g Potatoes, peeled and chunked
• 40 g Butter
• 80 ml Milk
• 120 g Lingonberry jam

Method

1. Mix the breadcrumbs and milk in a large bowl and leave for 5 minutes to soften.
2. Add the beef, pork, onion, egg, allspice, nutmeg and salt and mix well with your hands. Roll into about 28 small balls.
3. Boil the potatoes in salted water until tender.
4. Meanwhile fry the meatballs in the oil in batches, shaking the pan, until browned all over and cooked through. Lift out.
5. Melt the butter in the same pan, stir in the flour for a minute, then gradually whisk in the stock. Simmer until thickened, stir in the cream, then return the meatballs to warm through.
6. Drain the potatoes and mash with the butter and milk. Serve the meatballs and gravy with the mash and a spoonful of lingonberry jam.