Swedish Meatballs

Classic Swedish meatballs served with rich pan sauce, pomme purée, pickled cucumber, and cranberry sauce.

Ingredients

Slice the cucumber into 2mm rounds and transfer to a jar or container.
Simmer white wine vinegar, water, sugar, and mustard seeds in a saucepan, whisking until dissolved.
Pour the hot pickling liquid over the cucumber until fully submerged.
Add the fresh dill, stir through, allow to cool, then refrigerate.

Sprinkle an even layer of salt over a baking tray.
Prick the potatoes all over and arrange on top of the salt.
Bake at 180°C fan (350°F) for 1 hour until tender.
Scoop out the warm potato flesh and pass through a potato ricer or fine sieve.
Bake the potato skins on a tray at 180°C fan (350°F) for 40 minutes until crisp.
Simmer the crispy skins in the milk and double cream for 10 minutes to infuse, then strain and discard the skins.
Melt the butter in a separate saucepan over medium heat, add the riced potato, and beat thoroughly until emulsified.
Reduce heat to low and gradually mix in the infused warm milk and cream, 50ml at a time, until smooth.
Season with salt and black pepper, cover with cling film touching the surface, and set aside.

Place a large mixing bowl in the freezer for 30 minutes.
Combine beef mince, pork mince, olive oil, allspice, black pepper, Dijon mustard, milk, cream, egg, panko, and salt in the chilled bowl.
Massage the mixture thoroughly by hand until smooth and homogeneous.
Portion the mixture into 45g balls, roll smoothly, and place on a parchment-lined tray.
Refrigerate uncovered for at least 30 minutes to set.
Heat olive oil in a wide sauté pan over medium-high heat and add the meatballs.
Fry turning every 20 seconds until golden all over.
Reduce heat to medium, add butter and thyme, and baste continuously until internal temperature reaches 65°C (150°F).
Transfer meatballs to a warm tray to rest.

Sauté diced shallot and garlic in the remaining pan butter for 5 minutes until soft.
Add double cream, beef stock, thyme, peppercorns, bay leaf, and rosemary to the pan.
Simmer for 20 minutes until reduced to a light coating consistency.
Whisk Dijon mustard with a small amount of warm sauce in a ramekin to form a slurry, then stir into the pan.
Strain the sauce through a fine sieve and season with salt and pepper.

Combine cranberries, sugar, and salt in a small saucepan over medium heat.
Cook for 10 minutes, mashing cranberries with a whisk until a loose jam consistency forms.
Remove from heat, adjust with lemon juice and salt, and allow to cool.

Reheat the pomme purée gently over low heat while stirring continuously.
Serve the warm meatballs with pomme purée, pickled cucumber, cranberry sauce, and pan sauce.