Gluten-Free Swedish Meatballs with Creamy Potato Puree

Ingredients

• about 450 g Ground beef
• about 225 g Ground pork
• 0.5 cup Gluten-free breadcrumbs
• 0.5 cup Milk
• 1 Egg
• 0.5 Onion, finely chopped
• 1 tsp Allspice
• 0.5 tsp Nutmeg
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Butter
• 2 cup Beef broth
• 0.5 cup Heavy cream
• about 910 g Potatoes, peeled and cubed
• 0.5 cup Milk
• 4 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp White pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine about 450 g ground beef, about 225 g ground pork, 0.5 cup gluten-free breadcrumbs, 0.5 cup milk, 1 egg, 0.5 finely chopped onion, 1 tsp allspice, 0.5 tsp nutmeg, 1 tsp salt, and 0.5 tsp black pepper. Mix everything together with your hands until just combined; do not overmix.
2. 2Roll the meat mixture into about 2.54 cm meatballs. You should have around 20-24 meatballs.
3. 3In a 30.48 cm skillet, melt 2 tbsp butter over medium heat (176.7°C / 175°C). Add the meatballs in a single layer, working in batches if necessary to avoid crowding the pan. Brown the meatballs on all sides for about 5-7 minutes, until they have a nice crust.
4. 4Pour 2 cups of beef broth into the skillet with the browned meatballs. Bring the broth to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the meatballs are cooked through. The internal temperature should reach 71°C.
5. 5While the meatballs are cooking, place the about 910 g peeled and cubed potatoes in a large pot and cover with water. Bring to a boil over high heat (204.4°C / 200°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly.
6. 6Return the drained potatoes to the pot. Add 0.5 cup milk, 4 tbsp butter, 0.5 tsp salt, and 0.25 tsp white pepper. Mash the potatoes with a potato masher or fork until smooth and creamy. Keep warm.
7. 7Remove the cooked meatballs from the skillet using a slotted spoon and set them aside on a plate. Increase the heat under the skillet to medium (176.7°C / 175°C) and bring the remaining liquid to a simmer. Stir in 0.5 cup heavy cream and let the sauce simmer for 3-5 minutes, stirring occasionally, until it has thickened slightly.
8. 8Serve the meatballs with the creamy sauce spooned over them, alongside the mashed potato puree.

Substitutions

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