Step-by-Step Instructions

1. 1.Prepare the base for Ground Beef and Potatoes

   In a large sauté pan, melt 1 tablespoon of butter and add 1 tablespoon of olive oil over medium heat. Finely chop 1 medium sweet onion (optional) and add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and lightly golden brown.

2. 2.Add garlic and ground beef

   Grate or finely mince 2 garlic cloves and add them to the pan. Sauté for another 30 seconds to 1 minute, just until fragrant. Add 1 lb (450g) ground beef. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Use a wooden spatula to break the beef into small pieces. Cook for 4 minutes, until the meat is browned and just cooked through.

3. 3.Simmer with potatoes

   Add 1 bay leaf and 1/2 teaspoon sweet paprika. Pour in 2 cups (500ml) beef stock and bring it to a simmer. Slice 14 oz (400g) of small potatoes into rounds and add them to the pan. Stir gently to coat them in the broth, then cover with a lid. Cook over low heat for about 10 minutes.

4. 4.Finish the Ground Beef and Potatoes dish

   Remove the lid. Stir in 1 cup (250ml) sour cream and 1 tablespoon Dijon mustard. Finely chop a handfull of fresh parsley and add it to the pan. Stir everything together. Let it simmer uncovered for another 2-3 minutes. Taste and adjust seasoning if needed. Serve hot.

5. 5.Prepare the meatball mixture

   In a large bowl, combine 1 lb (450g) ground beef and 1 lb (450g) ground pork. Add 2 eggs, 1 teaspoon salt, 1/2 teaspoon All Spice, 1 teaspoon black pepper, and 1/2 teaspoon ground nutmeg. Grate 1 onion and 1 garlic clove and add them to the bowl. Remove the crust from 3 slices of white sandwich bread, break the bread into small pieces, and add 1/3 cup (80ml) milk. Mix the bread and milk well until it forms a paste, then add this mixture to the meat and spices. Mix everything very well with a spatula or, even better, with your hands to release the proteins in the meat, which helps the mixture stick together as it cooks.

6. 6.Form and fry the meatballs

   To form the meatballs into uniform sizes, use an ice cream scoop or a tablespoon. Roll them into small balls. Heat 1 tablespoon of oil in a pan over medium heat. Fry the meatballs in batches for about 4 minutes, until they are browned on all sides but not fully cooked. Place the browned meatballs on a large plate and continue frying the remaining batches.

7. 7.Prepare the creamy sauce

   Over medium/low heat, add 2 tablespoons of butter and 3 tablespoons of flour to the pan (using the same pan where the meatballs were fried to capture the flavors). Cook for 1 minute, stirring constantly, until a roux forms. While stirring, gradually add 1/2 cup (140ml) of beef broth, then gradually add the remaining 1.5 cups (340ml) of beef broth, stirring constantly until the sauce is smooth and thickened.

8. 8.Finish and serve Swedish Meatballs

   Add the fried meatballs and any accumulated meat juices to the pan with the sauce. Simmer for about 7 minutes. Add 1/2 cup (80ml) heavy cream and simmer for another 5 minutes. Chop parsley (optional) and sprinkle over the meatballs. Serve the Swedish meatballs with mashed potatoes and a tablespoon of lingonberry jam for an authentic taste.