Swedish meatballs with mashed potatoes and brown sauce

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 200 g breadcrumbs
• 1 egg(s)
• 1 tbsp cream (take some of the cream for the sauce)
• 1 bunch parsley, chopped
• 2 onions, diced
• salt and pepper
• Allspice
• Fat for frying
• 125 ml red wine
• 1 liter meat broth
• 30 g dried porcini mushrooms or other dried mushrooms
• 400 ml water, hot
• 3 tbsp cranberry jam
• 2 onions, finely diced
• 300 ml cream (take 1 tbsp for the meatballs)
• 1 tsp soy sauce
• Cornstarch for binding
• 1,500 g floury potatoes
• 1 garlic clove(s)
• some bay leaf
• salt and pepper
• nutmeg
• some lemon zest, organic
• 100 g butter
• 400 ml milk

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Köttbullar with potatismos and brun sås

Soak the mushrooms in about 400 ml of hot water. Set aside. Mix the minced meat, breadcrumbs, egg, and cream with salt, pepper, and allspice to form a smooth batter. Sauté the diced onion and parsley in a little fat, let it cool slightly, and mix it into the minced meat batter. Let it stand for about 30 minutes. Peel the potatoes and cook them with salt, pepper, a little bay leaf (I always use the bottom part), the sliced ​​garlic clove, and a little lemon zest. Drain. Add the butter to the potato pan, pour in the milk, and mash everything until smooth. Form the minced meat into small balls and fry them over medium heat. Keep warm in the oven at about 80°C. Remove the soaked porcini mushrooms from the liquid, squeeze out the excess water, and chop finely. Strain the mushroom liquid through a sieve and set aside. Sauté the mushrooms along with the two finely diced onions in the meatball pan and deglaze with wine. Loosen the pan juices and allow the wine to reduce considerably. Pour in the broth and mushroom stock. Reduce considerably for about 30 minutes, until the sauce is reduced to about 1/3. Add the cranberry jam and soy sauce. Season with salt, pepper, and allspice. Bring back to a boil. Add the cream and thicken the sauce with starch, if desired. Season again to taste, then add the meatballs to the sauce and let them simmer briefly. This dish is traditionally served with potatoes, cranberries, and cucumber salad. I prefer mashed potatoes.