Swedish Meatballs with Cream Sauce

Instructions

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