Swedish Meatballs with Cream Sauce

Instructions

• 1
  Preheat the oven to 200°C and line a baking sheet with parchment paper.
• 2
  Pour the breadcrumbs into a small bowl, add 80 ml of milk, and let the milk absorb.
• 3
  Meanwhile, start baking the potatoes: Clean them, cut them into wedges in a larger bowl, and then mix them with ground paprika, thyme, 2 tablespoons of canola oil, salt, and pepper. Transfer the seasoned potatoes to the lined baking sheet, place in the oven, and bake for 20 minutes at 195–200°C.
• 4
  Meanwhile, in a larger bowl, mix the ground meat, cornstarch, 1 tablespoon of canola oil, and the breadcrumb and milk mixture. Season the resulting mixture with salt and pepper and shape it into 16–20 smaller balls.
• 5
  After 20 minutes of baking, remove the baking sheet with the potatoes from the oven and move the potatoes to one side of the sheet. Arrange the meatballs in the freed space, return the sheet to the oven, and bake everything for another 20–25 minutes at 195–200°C until the meatballs are golden brown.
• 6
  Meanwhile, prepare the sauce. Place the butter in a larger pan and heat it for 1–2 minutes over low to medium heat until it melts. Sprinkle the melted butter with flour and heat the resulting mixture, stirring constantly, for 4–5 minutes until it forms a darker roux. Then pour ½ of the beef broth into the pan and thoroughly mix the roux with a whisk to ensure no lumps remain in the pan. Next, add the remaining broth and cook everything for 1 minute over low to medium heat. Finally, add the cooking cream, 1–2 tablespoons of soy sauce, and Dijon mustard to the pan, stir, cook for another 1 minute over low heat, and season with salt and pepper.
• 7
  Once the meatballs and potatoes are done baking, divide them onto 4 plates. Then pour the prepared sauce over each portion and serve.