Meatballs

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• Step 1

  For the mashed potatoes, boil the potatoes in a large saucepan of salted water
  for 12–15 minutes, until soft. Drain well, and allow to cool and dry out.
  Heat the milk, cream and butter for the potatoes in a large saucepan. For best
  results, put the potatoes through a ricer, or use a masher. Mix them into the
  buttery mixture using a wooden spoon. Season to taste, then set aside.
  For the meatballs, combine the breadcrumbs, allspice, salt and white pepper
  in a large bowl. Mix in the milk to form a smooth paste then let stand for
  10 minutes. If the mixture is still quite dry, add a little more milk.
  Grate the onion extremely finely or purée it in a blender.

• Step 2

  Line a baking tray with baking paper. Use your hands to knead together the
  minced meats, onion, eggs and the breadcrumb paste until well combined, or
  mix together in a food processor. With clean, wet hands form the mixture into
  meatballs, about 2.5–3 cm (1–1 ¼ in) wide. Place on the lined baking.tray.
  For the sauce, bring the stock to a boil. Sprinkle the .our into a dry saucepan
  over a medium heat. Using a wooden spatula, stir the flour for a few minutes,
  until it turns golden brown. Be careful not to burn it, or you will have to start
  again. Quickly stir in the butter until the flour is fully incorporated; you may
  need extra butter. Immediately pour in the hot stock, a little at a time, stirring
  to ensure the mixture is smooth. Strain through a sieve if there are any lumps.
  Wipe the pan clean, return the gravy and continue cooking over a medium
  heat, stirring occasionally, until it thickens. Add a little more stock (or water)
  if it is too thick. Stir in the orange juice, check the seasoning and set aside.

• Step 3

  Preheat the oven to 140°C (275°F). Heat the oil and butter in a cast-iron or
  heavy-based pan over a medium heat until the butter foams. In batches, cook
  the meatballs for 10 minutes, until browned on all sides. Keep them warm in
  the oven while you cook the rest, using more oil and butter as necessary.
  Reheat the gravy, whisking to smooth it out. Gently reheat the mash. Serve
  the meatballs and mash ‘swimming’ in gravy with a dollop of lingonberry jam
  and some lightly pickled cucumber.

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