Swedish meatballs

Pour 60 ml of milk over the breadcrumbs and let them soak. Finely grate the onion.

Combine both kinds of mince with the soaked breadcrumbs, onion, egg, salt, pepper and nutmeg. Mix until smooth.

Peel the potatoes, cut into large chunks, cover with water, salt and boil until tender.

With wet hands, roll the mixture into walnut-sized balls — you should get about 25.

Heat the oil with 30 g of butter in a wide frying pan and brown the meatballs on all sides over medium heat. Transfer to a plate.

Fry in two batches: crowded meatballs steam in their juices instead of browning.

Sprinkle the flour into the fat left in the pan and stir for a minute. Slowly pour in 200 ml of hot water, then the cream, whisking constantly, and heat until thickened.

Return the meatballs to the sauce, lower the heat, cover and simmer until cooked through, with no pink left in the middle.

Drain the potatoes, add 40 g of butter and 150 ml of warm milk and mash until smooth.

Plate the mash and meatballs and spoon the sauce over. Enjoy!