IKEA-Style Swedish Meatballs with Lingonberry Sauce, Mash & Honey-Butter Carrots

• 300 g 80% Lean Ground Beef, Raw
• 200 g Ground Pork, Raw
• 50 g White Bread, torn
• 250 ml Whole Milk
• 50 g Large Eggs
• 80 g Yellow Onion, grated or minced
• 3 g Allspice
• 2 g Ground Nutmeg
• 40 g Butter
• 800 g Potatoes, peeled, chopped
• 300 g Carrots, sliced
• 150 g Green Peas, Frozen
• 20 g Honey
• 120 g Cranberry Sauce, Jellied
• 3 g Black Pepper

Steps

1. Tear the white bread into small pieces and soak in a splash of the milk for 5 minutes until softened, then mash with a fork into a paste.
2. In a large bowl, combine the ground beef, ground pork, soaked bread, onion, egg, allspice, nutmeg, salt and pepper. Mix gently with your hands just until combined — overworking makes the meatballs tough.
3. Roll the mixture into small, even meatballs, about the size of a walnut.
4. Peel and chop the potatoes into even chunks and place in a pot of cold salted water. Bring to a boil and cook for 15-18 minutes until fork-tender.
5. Meanwhile, heat half the butter in a large skillet over medium heat and fry the meatballs in batches for 8-10 minutes, turning often, until deeply golden and cooked through. Set aside.
6. In a separate pot, simmer the carrots in water for 4-5 minutes, then add the peas and cook for 2 minutes more until both are just tender. Drain.
7. Toss the drained carrots and peas with the honey and a knob of the remaining butter over low heat until glazed and glossy.
8. Drain the potatoes and mash with the remaining butter and enough of the remaining milk to reach a smooth, creamy consistency. Season with salt and pepper.
9. Serve the meatballs alongside the mashed potatoes and honey-buttered carrots and peas, with a generous spoonful of cranberry sauce on the side.