Slow-Braised Swedish Meatballs

Method

1. In a large bowl, combine ground beef and pork with chopped onion, minced garlic, breadcrumbs, egg, and milk. Season with salt and pepper.
2. Shape the mixture into small meatballs and set aside.
3. In a heavy skillet, melt butter over medium heat. Brown the meatballs on all sides, then transfer to a pot.
4. In the same skillet, add flour and cook for 1 minute. Gradually whisk in beef broth and heavy cream, stirring continuously to create a smooth sauce.
5. Add the meatballs to the pot, cover, and simmer on low heat for 45 minutes, allowing the flavors to meld.
6. Meanwhile, prepare mashed potatoes by boiling carrots and potatoes until tender, then mashing with butter and a splash of milk.
7. Serve the meatballs in the creamy sauce with mashed potatoes and a dollop of lingonberry jam.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.