Ingredients

• 250 g minced beef
• 250 g minced pork
• 60 ml plain dried breadcrumbs
• 100 ml whole milk
• 1 egg
• 1 small yellow onion
• 1 tsp salt
• ½ tsp ground white pepper
• 1 pinch ground allspice
• 40 g butter
• 15 g butter
• 2 tbsp plain flour
• 300 ml beef stock
• 200 ml whipping cream
• 1 tbsp soy sauce
• 1 kg floury potatoes
• 200 ml whole milk
• 40 g butter
• 1 pinch ground nutmeg
• 1 cucumber
• 1 tbsp Swedish spirit vinegar 12 percent
• 2 tbsp sugar
• 3 tbsp water
• 2 tbsp fresh parsley
• 8 tbsp lingonberry jam
• to taste salt

Method

1. 01
   Make the pressgurka Slice the cucumber as thinly as you can, stir together the vinegar, sugar and water until the sugar dissolves, then pour it over the cucumber with the parsley and a pinch of white pepper and leave it to stand.
2. 02
   Soak the breadcrumbs In a large bowl, stir the breadcrumbs into the milk and leave them to swell into a soft paste.
3. 03
   Soften the onion Melt a small knob of the frying butter in a frying pan and cook the chopped onion gently until soft and translucent but not browned, then let it cool.
4. 04
   Mix the meat Add the beef, pork, egg, salt, white pepper, allspice and cooled onion to the soaked breadcrumbs and mix with your hands until evenly combined and slightly sticky.
5. 05
   Roll the meatballs With wet hands, roll the mixture into small even balls about two and a half centimetres across, setting them on a plate, then chill them while you start the potatoes.
6. 06
   Boil the potatoes Cut the peeled potatoes into even chunks, cover with cold salted water, bring to the boil and simmer until a knife slides in easily.
7. 07
   Fry the meatballs Melt some of the remaining frying butter in a large frying pan over medium heat and fry the meatballs in batches, shaking the pan often, until browned all over and cooked through, then set them aside.
8. 08
   Cook the flour Lower the heat, melt the gravy butter in the same pan with the meat juices and whisk in the flour, cooking it for about a minute.
9. 09
   Simmer the gravy Slowly whisk in the beef stock, then the cream and soy sauce, and let the gravy simmer until smooth and lightly thickened, seasoning with salt and white pepper.
10. 10
    Mash the potatoes Drain the potatoes well, mash them, then beat in the warm milk and butter until fluffy and season with salt and a little nutmeg.
11. 11
    Warm the meatballs Return the meatballs to the gravy and let them heat through gently.
12. 12
    Serve the plates Serve the meatballs and gravy with a mound of mashed potatoes, a spoonful of lingonberry jam and some drained pressgurka on the side.