Swedish-Style Meatballs with Velvet Mash & Blueberry-Dill Jam

METHOD

1. Step 1: Quick pickles first (they need a minute)

   • 1/2 cucumber, thinly sliced
   • 3 tbsp white vinegar
   • 3 tbsp water
   • 1 tbsp sugar
   • 1/2 tsp salt

   In a bowl, mix vinegar, water, sugar, and salt. Stir until the sugar mostly dissolves. Add cucumber, toss, and leave it to lightly pickle while you cook everything else.

2. Step 2: Start the potatoes

   • 800 g potatoes

   Peel and cut into chunks. Put in a pot of cold salted water, bring to a boil, and simmer until very soft (about 15–20 minutes).

3. Step 3: Blueberry-dill jam (fast, bright, weirdly perfect)

   • 125 g blueberries
   • A bit of lemon juice
   • A handful of chopped dill

   Put the blueberries in a small pot with a bit of lemon juice. Place over medium heat and cook until the berries pop, helping them along with a spatula. Remove from the heat and stir in a handful of chopped dill. Taste: it should be sweet-sour-herby.

4. Step 4: Make the meatballs

   • 4 tbsp breadcrumbs
   • 3 tbsp milk
   • 500 g ground meat
   • 1 small onion
   • 1 egg
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 1/4 tsp allspice (optional)
   • 1 tbsp butter or oil

   In a bowl, mix breadcrumbs + milk and let sit 2 minutes. Add onion, egg, meat, salt, pepper, and allspice. Mix gently until combined. Roll into small meatballs (walnut-sized). Heat a large pan over medium heat with butter/oil. Cook in batches so the pan isn’t crowded, turning to brown well, until cooked through (about 8–10 minutes per batch). Transfer to a plate.

5. Step 5: Make the sauce in the same pan

   • 1 tbsp butter
   • 1 tbsp flour
   • 300 ml beef stock
   • 100 ml cream
   • 1 tsp Dijon mustard
   • 1 tsp soy sauce
   • Black pepper

   In the same pan, add butter if needed. Stir in flour and cook 1 minute. Gradually whisk in stock, then cream. Stir in Dijon and soy sauce. Simmer 2–3 minutes until lightly thickened. Season with black pepper. Return meatballs to the sauce and warm through gently.

6. Step 6: Finish the velvet mash

   • 50 g butter
   • 100–150 ml warm milk
   • 2 tbsp sour cream (or crème fraîche / cream cheese)
   • Optional lemon

   Drain potatoes well and let them sit in the hot pot for 30 seconds so excess water cooks off. Mash with butter, then add warm milk little by little until soft and smooth. Stir in sour cream. Season with salt + black pepper. Add a tiny squeeze of lemon if you want it brighter.