Swedish Meatballs

Harry's absolute favourite and was tialled on our food truck night in Governors Bay. It's still good to have, particularly on a cold night. You can't miss out the cranberries or the pickled cucumber, it's what makes it. Oh, and next time we do it I'll get a much better photo. As the meatballs are made from a mix of pork and beef mince, this dish could be in either category.

Meatballs

105 g (1½ cups) loosely packed fresh breadcrumbs

200 ml thickened cream

250 g pork mince

500 g beef mince

1 onion, finely grated

½ tsp grated nutmeg

1½ tsp salt, plus extra to season

¼ tsp ground white pepper

100 g butter

35 g (¼ cup) plain flour

250 ml (1 cup) beef stock

lingonberry jam, to serve (we use our homemade cranberry sauce)

Pickled cucumber (pressgurka)

1 Lebanese cucumber, very thinly sliced

¼ tsp salt

½ tsp caster sugar

1 tbsp white vinegar

Mashed potatoes

800 g floury potatoes, peeled

1 tbsp salt

200 g butter

250 ml (1 cup) milk

sea salt flakes, to season

To make the pickled cucumber, place all the ingredients into a zip-lock bag and seal, removing as much air as possible. Massage the bag to combine the ingredients, then refrigerate with a heavy weight on top of the bag for at least 1 hour.

Preheat the oven to 200ºC.

To make the meatballs, place the breadcrumbs in a large bowl and pour over 2-3 tablespoons of the cream, then allow to soak for a few minutes. Add the pork and beef, onion, nutmeg, salt and pepper and stir to combine. Using slightly damp hands, shape the mixture into ping-pong-sized balls and place on a large baking paper-lined baking tray. Pour a little water into the base of the tray and place into the oven for 10-15 minutes or until the meatballs are just cooked through.

Meanwhile, for the mashed potatoes, place the potatoes and salt into a large saucepan, cover with cold water and bring to the boil over high heat. Reduce the heat to medium and cook for 12-15 minutes or a small sharp knife inserted into the potatoes withdraws easily. Drain the potatoes and return to the saucepan over very low heat for 1 minute. Turn off the heat and allow to stand for 5 minutes to allow the extra steam to evaporate.Mash the potatoes very well, then add the butter and gradually stir in the milk until combined. Season well with salt, then set aside and keep warm.

Melt half the butter in a large, deep frying pan over medium heat. Cook the meatballs, shaking the pan regularly for about 3-5 minutes or until caramelised and the butter is browned. Remove the meatballs from the pan, set aside and keep warm. Do not wash the pan.

Return the pan to medium heat, add the remaining butter and scatter over the flour, stirring for 2-3 minutes. Add the stock and bring to a simmer, scraping the bottom of the pan. Simmer for 2 minutes, then stir in the remaining cream. Season to taste, then then simmer just until slightly thickened.

Divide the mashed potato and meatballs among plates, pour over the sauce and serve with pickled cucumber and lingonberry/cranberry jam.

Whilst we were in England, we called into the Ikea in Milton Keynes. Very busy, and very popular, for a very good reason. Their sweedish meatballs were pretty yummy too: