Swedish Meatballs with Brown Sauce, Potatoes, and Lingonberry Jam

Finely chop the onion and sauté it in a little butter until soft and translucent.

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

Form the mixture into small meatballs, about 2.5 cm in diameter.

In a large skillet, melt some butter over medium heat and fry the meatballs until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.

In the same skillet, add flour and whisk for about 1 minute to create a roux.

Gradually add the beef broth, whisking continuously until the sauce thickens. Stir in soy sauce and season with salt and pepper to taste.

Return the meatballs to the skillet and coat them with the brown sauce. Let them simmer for a few minutes to absorb the flavors.

Meanwhile, peel and chop the potatoes, then boil them in salted water until tender. Drain and mash with butter and a splash of milk until creamy and smooth.

Serve the meatballs with the brown sauce over a bed of mashed potatoes, accompanied by a side of lingonberry jam and garnished with fresh parsley.