Swedish Meatballs with Boiled Potatoes, Lingonberry Sauce, and Brown Gravy

Finely chop the onion and sauté it in a pan with a bit of butter until soft and translucent.

In a large bowl, combine the ground beef, ground pork, sautéed onion, breadcrumbs, milk, egg, salt, and pepper. Mix well until combined.

Form the mixture into small meatballs, about the size of a golf ball.

In a large frying pan, melt the remaining butter over medium heat. Add the meatballs and cook until browned on all sides, about 10-15 minutes. Remove the meatballs from the pan and set aside.

In the same pan, sprinkle the flour and stir to create a roux, cooking for a minute until golden brown.

Gradually whisk in the beef broth and soy sauce, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

Return the meatballs to the pan with the gravy and simmer for an additional 10 minutes.

Meanwhile, peel and boil the potatoes in salted water until fork-tender, about 20 minutes.

Drain the potatoes and serve them alongside the meatballs and gravy. Add a spoonful of lingonberry jam on the side.