Meatballs with Lingonberry Sauce and Mashed Potatoes

Meatballs

• 60 g Breadcrumbs
• 90 ml Whole milk
• 1 Egg
• 250 g Minced beef
• 250 g Minced pork
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• ½ tsp Allspice
• 20 g Unsalted butter

Mashed potatoes

• 900 g Russet potato
• 120 ml Whole milk
• 40 g Unsalted butter
• 1 tsp Fine sea salt
• ¼ tsp Black pepper

Lingonberry sauce

• 200 g Lingonberry
• 30 g Granulated sugar
• 60 ml Water
• 1 pinch Fine sea salt

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, add the salt, and bring to the boil. Cook for 15 to 18 minutes until very tender when pierced with a knife.
2. Meanwhile, put the breadcrumbs in a mixing bowl and stir in the milk; leave to soak for 5 minutes. Beat in the egg, then add the minced beef, minced pork, salt, pepper, and allspice. Mix gently until just combined, then roll into small meatballs (about walnut-sized).
3. Heat the butter in a large frying pan over medium heat until foaming. Fry the meatballs in batches for 8 to 10 minutes, turning often, until browned all over and cooked through. Transfer to a plate and keep warm while you finish the rest.
4. In a small saucepan, combine the lingonberries, sugar, water, and a pinch of salt. Bring to a gentle simmer and cook for 6 to 8 minutes until the berries soften and the sauce looks lightly syrupy. Taste and adjust with a little more sugar if you like it sweeter.
5. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Warm the milk, then mash the potatoes with the butter, adding the warm milk gradually until creamy. Season with pepper and a little more salt if needed.
6. Serve the meatballs with the mashed potatoes and spoon the lingonberry sauce over or alongside. If the meatballs have cooled, briefly warm them in the frying pan over low heat. Serve straight away.

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