Prep time: 15 minutes
Total time: 1 hour and 30 minutes
for the meatballs:
½ cup|60 grams breadcrumbs
¼ cup|60 ml heavy cream
2 tablespoons|30 grams Dijon mustard
2 tablespoons|30 ml whole milk
½ teaspoon allspice
1 large egg, lightly beaten
kosher salt and freshly ground black pepper
1 pound|455 grams ground beef
1 pound|465 grams ground pork
½ cup|125 ml canola oil
6 tablespoons unsalted butter
for the potato puree:
2 pounds|950 grams Yukon gold potatoes, peeled
1 ¼ cups|310 ml whole milk
16 tablespoons|231 grams unsalted butter
kosher salt, to taste
for the cream sauce:
2 cups|500 ml veal stock
4 cups|960 ml heavy cream
2 tablespoons|40 grams lingonberry jam
fresh or frozen and defrosted lingonberries
pickled cucumbers (optional)
1. Make the meatballs: In a large bowl, combine the breadcrumbs, cream, Dijon, milk, allspice, egg, salt, and pepper. Let the mixture soak for 10 minutes, then add the ground beef and pork.Roll the mixture into about 34 (1-ounce) balls and place on a parchment-lined baking sheet. Cover in plastic and store in the refrigerator for 1 hour.
2. Make the sauce: Heat the veal stock in a medium saucepan over high and reduce by half, about 10 minutes. Add the heavy cream and reduce over medium until it is just over 2 cups, about 1 hour. Add the lingonberry jam and cook 5 minutes longer over low heat, then strain through a chinois. Season with salt and pepper and keep warm.
3. Make the potato puree: Cover the potatoes with cold water and season generously with salt. Bring to a boil and cook until soft, about 22 minutes. Drain, then return the potatoes to the saucepan. Let the potatoes steam off slightly, then put through a food mill or ricer into another saucepan. Add the milk and butter and stir to combine. Season with salt. Let the potatoes sit for 10 minutes and check the consistency again, adding more liquid if needed. Keep the potatoes warm.
4. Cook the meatballs: Working in batches, heat 3 tablespoons oil oil in a large skillet over medium. Add the meatballs and cook, turning as needed until browned all over, 4 minutes. Add 3 tablespoons butter and continue cooking until cooked through, 3 to 4 minutes more. Transfer the meatballs to a platter to keep warm and repeat with remaining oil, butter, and meatballs.
5. To serve, divide the potato purée among plates and top with meatballs. Drizzle with the sauce and serve with the fresh lingonberries and the pickled cucumbers.
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