Kjøttboller i Brunsaus (Beef Meatballs in Brown Gravy)

• 900 g New potatoes
• 1 tbsp Fine sea salt
• 120 ml Whole milk
• 60 g Breadcrumbs
• 1 medium Yellow onion
• 60 g Unsalted butter
• 500 g Minced beef
• 1 Egg
• 1 tsp Black pepper
• 35 g Plain flour
• 600 ml Beef stock
• 120 ml Double cream
• 120 g Lingonberry

1. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily.
2. Meanwhile, in a mixing bowl, stir the milk into the breadcrumbs and leave to soak for 5 minutes. Finely grate the onion.
3. Add the minced beef, egg, grated onion, 1 tsp of the salt and the pepper to the soaked breadcrumbs. Mix until just combined, then shape into 18 to 22 small meatballs.
4. Melt half the butter in a large frying pan over medium heat. Fry the meatballs in batches for 6 to 8 minutes, turning, until well browned and cooked through, then transfer to a plate.
5. Lower the heat to medium-low and add the remaining butter to the pan. Stir in the flour and cook for 2 minutes, scraping up the browned bits, until the roux smells nutty but is not dark.
6. Gradually whisk in the beef stock until smooth. Simmer for 6 to 8 minutes, stirring, until the gravy thickens enough to lightly coat the back of a spoon.
7. Stir in the double cream and return the meatballs to the pan. Simmer gently for 5 minutes until the meatballs are hot and the sauce is silky, then taste and season with the remaining salt if needed.
8. Drain the potatoes and serve alongside the meatballs and brown sauce. Spoon the lingonberries on the side for a sweet-tart contrast.

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