Meatballs with Mashed Potatoes and Cream Sauce

Ingredients

• Ground meat (pork and beef mix) — 500 g
• Yellow onion — 1 pcs
• Egg — 1 pcs
• Heavy cream — 100 ml
• Breadcrumbs — 50 ml
• Salt — 1 tsp
• White pepper, freshly ground — 0.4 tsp
• Black pepper, freshly ground — 0.2 tsp
• Butter (for frying)
• Lingonberry jam
• Pickled cucumber

Steps

1. Peel the potatoes and start boiling them in salted water according to the mashed potato recipe.
2. Peel and finely grate the onion into a bowl. Stir in the egg, heavy cream, breadcrumbs, salt, white pepper, and black pepper, and let the mixture rest for about 5 minutes.
3. Work the ground meat into a smooth mixture and roll into meatballs.
4. Heat butter in a frying pan and fry the meatballs over medium-high heat until just cooked through; place them on a plate.
5. Make the cream sauce according to the "Cream Sauce" sub-recipe in the same pan.
6. Make mashed potatoes according to the "Mashed Potatoes" sub-recipe.
7. Serve the meatballs with mashed potatoes, cream sauce, lingonberry jam, and pickled cucumber.

Mashed Potatoes

• Floury potatoes — 800 g
• Milk — 200 ml
• Heavy cream — 75 ml
• Butter — 50 g
• Salt — 0.625 tsp
• White pepper, freshly ground — 0.3 tsp
• Black pepper, freshly ground

1. Peel and boil the potatoes until soft in salted water.
2. Melt together milk, heavy cream, and butter in a saucepan until warm.
3. Drain the water from the potatoes and press the potatoes through a potato ricer or fine-mesh sieve.
4. Fold the warm creamed milk into the pressed potatoes and stir until a smooth, creamy mash is formed.
5. Season with salt, white pepper, and black pepper.

Cream Sauce

• Concentrated beef stock — 2 tbsp
• Water — 200 ml
• Heavy cream — 300 ml
• Chinese soy sauce — 0.2 tsp
• Black pepper, freshly ground

1. Once the meatballs are done, remove them from the pan and set aside.
2. Add water and concentrated beef stock to the frying pan and whisk the bottom to dissolve the flavorings; let it boil down to about half.
3. Pour in the heavy cream and add soy sauce, let the sauce reduce to a suitable consistency (not too thick, not too thin).
4. Season with freshly ground black pepper.