Equipment
Ingredients
Meatballs
- 250 g ground beef, 80% lean
- 250 g ground pork, unseasoned
- 40 g panko breadcrumbs
- 100 ml whole milk
- 1 yellow onion, finely grated
- 1 egg, lightly beaten
- 30 g unsalted butter, for frying
- 1 g ground allspice
- 1 g ground nutmeg
- 5 g fine sea salt
- 2 g white pepper
Creamy Gravy
- 40 g unsalted butter
- 30 g all-purpose flour
- 400 ml beef broth, warm
- 150 ml heavy cream
- 10 g dijon mustard
Mashed Potatoes
- 800 g yukon gold potatoes, peeled and quartered
- 50 g unsalted butter, room temperature
- 100 ml whole milk, warm
- 5 g fine sea salt
Serving
- 100 g lingonberry jam
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
In a large mixing bowl, combine the panko breadcrumbs and whole milk. Stir gently and let sit for 10 minutes until the breadcrumbs have absorbed the liquid and softened.
Place the peeled and quartered potatoes in a medium saucepan. Cover with cold water, add a pinch of salt, and bring to a boil. Simmer until tender when pierced with a fork, about 15 to 20 minutes.
To the soaked breadcrumbs, add the ground beef, ground pork, grated onion, lightly beaten egg, allspice, nutmeg, salt, and white pepper. Mix thoroughly using your hands or a wooden spoon until just combined, being careful not to overwork the meat.
Pinch off portions of the meat mixture and roll them between damp palms to form uniform meatballs, about 30 grams each. Place them on a plate or tray.
Melt the butter for the meatballs in a large skillet over medium heat. Working in batches if necessary to avoid crowding, fry the meatballs, turning occasionally, until browned on all sides and the internal temperature reaches 74°C/165°F, about 8 to 10 minutes. Remove the cooked meatballs to a clean plate.
Without cleaning the skillet, lower the heat to medium-low. Add the butter for the gravy and allow it to melt. Sprinkle in the flour and vigorously whisk for 1 to 2 minutes until lightly toasted and bubbling.
Gradually pour the warm beef broth into the skillet while whisking continuously to prevent lumps. Simmer for 3 to 4 minutes until the sauce begins to thicken.
Stir in the heavy cream and Dijon mustard. Season to taste with salt and pepper. Return the meatballs to the skillet, turning them to coat in the gravy, and let simmer for a final 3 minutes to warm through.
Drain the boiled potatoes in a colander and return them to the warm saucepan. Add the room temperature butter, warm milk, and salt. Mash with a potato masher until smooth and creamy.
Spoon the hot mashed potatoes onto warm plates. Top generously with the meatballs and rich gravy. Serve immediately with a spoonful of lingonberry jam on the side and a sprinkle of chopped fresh parsley.
Chef's Notes
- Using a 50/50 blend of beef and pork is crucial. Beef provides robust flavor, while pork contributes necessary fat and moisture for a tender texture.
- Grated onion rather than diced onion is a traditional technique. It infuses the meat mixture with flavor and moisture without interrupting the smooth texture of the meatball.
- Do not wipe out the pan after frying the meatballs. The browned bits, or fond, stuck to the bottom of the pan are the flavor foundation of your gravy.
- Warming your milk before adding it to the mashed potatoes prevents the mixture from cooling down rapidly, helping the potatoes absorb the dairy more efficiently for a silkier finish.
- Lingonberry jam acts as an essential acidic component. Its sharp sweetness cuts through the richness of the meat and cream sauce perfectly, balancing the entire dish.
Storage
Refrigerator: 4 days — Store meatballs and gravy together. Store mashed potatoes in a separate airtight container.
Freezer: 3 months — Freeze meatballs in gravy. Mashed potatoes may change texture upon freezing and are best made fresh.
Reheating: Reheat gently in a saucepan over medium-low heat until bubbling and heated through. Add a splash of milk to the gravy or potatoes if they have thickened too much.
