Classic Swedish Meatballs with Cream Sauce

Method

1. 1Peel and boil potatoes in salted water for 20-25 minutes until tender. Drain, then mash thoroughly with 25 g butter, 50 ml warm milk, and a pinch of salt and white pepper until velvety.
2. 2In a mixing bowl, combine breadcrumbs with 100 ml milk and leave to swell for 5 minutes. Finely grate the onion.
3. 3Add minced beef, minced pork, grated onion, egg, allspice, 5 ml salt, and 2.5 ml white pepper to the soaked breadcrumbs. Mix gently until just combined, then roll into 20 small meatballs with damp hands.
4. 4Melt 15 g butter in a wide frying pan over medium-high heat. Fry meatballs in batches for 8-10 minutes, shaking the pan frequently, until browned and cooked through to an internal temperature of 72°C. Transfer to a warm plate.
5. 5In the same pan over medium heat, melt the remaining 10 g butter and whisk in flour. Gradually pour in beef stock and cream while whisking constantly. Simmer for 5 minutes until glossy and thickened, season with soy sauce, and spoon generously over meatballs and mash.