Swedish Meatballs with Mash and Cream Sauce

INSTRUCTIONS

• 1
  First, put the potatoes to boil: Peel them, cut into cubes, place in a larger pot, cover with water, and bring the contents of the pot to a boil. Then salt the water, reduce the heat to medium, cover the pot with a lid, and cook the potatoes for 15⁠–⁠18 minutes.
• 2
  Meanwhile, prepare the meatballs. Peel and crush the garlic. Then take a large bowl, put the ground beef, crushed garlic, egg, dried dill, corn breadcrumbs, salt, and pepper into it, and mix everything thoroughly. Form 16 equally sized balls from the resulting mixture.
• 3
  Once the potatoes are cooked, turn off the heat and drain them. Then prepare a smaller pot, add milk and 20 g of butter, and heat for 1⁠–⁠2 minutes over high heat until the butter melts and the milk is hot. Subsequently, pour the contents of the pot into the pot with the potatoes and whip the potatoes with an electric mixer into a smooth mash.
• 4
  Now bake the meatballs. Prepare a large oven-safe pan and heat 2 tablespoons of sunflower oil in it over medium heat. Then preheat the oven to 190 °C, place all the prepared meatballs into the pan, and fry them for 8⁠–⁠10 minutes over medium heat until golden brown. Subsequently, transfer the pan to the oven and bake the meatballs for 10⁠–⁠12 minutes at 185⁠–⁠190 °C.
• 5
  After the specified time, remove the pan from the oven, take out the meatballs and set them aside, and place the pan over medium heat. Then prepare the sauce: Add the remaining 20 g of butter, cooking cream, soy sauce, and Dijon mustard to the prepared pan, mix everything, and heat the entire mixture for 2⁠–⁠3 minutes, stirring occasionally, until it thickens. Then remove the pan from the heat.
• 6
  Divide the meatballs, mashed potatoes, and finished sauce into 4 portions, sprinkle each with dried cranberries, and serve.