Instructions
Follow the steps and taste along the way.
Prepare the potatoes and breadcrumbs
Put the potatoes in a pot, cover with cold water, and bring to a boil. Cook for 18–22 minutes, until they can be easily pierced with a knife. Meanwhile, mix the gluten-free breadcrumbs with 100 ml of milk and leave to soak for 5 minutes.
Mix and shape the meatballs
In a bowl, combine the onion with the beef and pork, soaked breadcrumbs, egg, allspice, white pepper, and 6 g of salt. Mix just until combined. With damp hands, shape the mixture into about 24 meatballs.
Brown the meatballs
Heat the oil in a large frying pan over medium-high heat. Brown the meatballs in two batches, making sure they do not touch, for about 8–10 minutes in total; turn them regularly so they brown on all sides. Transfer the cooked meatballs to a plate.
Make the cream gravy
Melt 20 g of butter in the pan with the drippings. Pour in 320 ml of stock and the cream, stir, and bring to a gentle boil. Mix the remaining 30 ml of cold stock with the potato starch, pour it into the pan, and stir until the gravy thickens. Season with 1 g of salt and return the meatballs to the pan; warm them through over low heat for 3–4 minutes.
Finish the mashed potatoes
Drain the cooked potatoes and let them steam dry for a minute. Mash them with 35 g of butter, 120 ml of milk, and the remaining 6 g of salt until smooth. If the mash is too thick, mix it thoroughly; do not add any more liquid.
Serve
Divide the mashed potatoes and meatballs with cream gravy among the plates. Add 30 g of lingonberry jam to each serving; its tart flavor balances the creamy gravy.
