Swedish Meatballs with Creamy Gravy

Finely chop an onion. Heat olive oil and a knob of butter in a pan over medium heat.

Add the chopped onion and a pinch of salt to the pan. Sauté slowly until deeply caramelized, about 10-15 minutes. Set aside to cool.

In a large bowl, combine ground beef, ground pork, salt, breadcrumbs, Dijon mustard, grated garlic, nutmeg, egg, milk, and Worcestershire sauce.

Add the cooled caramelized onions to the meat mixture.

Using your hands, mix all ingredients until just combined. Do not overmix.

Roll the mixture into small, uniform meatballs and place them on a tray.

In a large, hot pan, fry the meatballs in batches until browned on all sides. Baste them with the pan drippings as they cook.

Once browned, remove the meatballs from the pan and set aside.

To the same pan with the drippings, add the flour and whisk to form a roux. Cook for one minute.

Gradually whisk in the beef broth until smooth. Bring to a simmer.

Stir in the mustard, heavy cream, and Worcestershire sauce. Continue to simmer until the gravy has thickened.

Return the cooked meatballs to the pan and coat them in the creamy gravy.

To make the mashed potatoes, pass boiled potatoes through a potato ricer into a pot.

Add butter, warm milk, salt, and pepper to the riced potatoes.

Mix well until you have a smooth and creamy mash.

Serve the meatballs and gravy alongside the mashed potatoes, with lingonberry jam and pickled cucumbers. Garnish with fresh parsley.