Making IKEA Swedish Meatballs at Home | But Better

Jam:

1. In a medium saucepan over medium-high heat stir together all the ingredients. Bring to a boil, reduce to a simmer and cook for 20 minutes, stirring and mashing occasionally until thickened into a light syrup and all of the berries have burst open.
2. Remove the orange peel.
3. Pour the sauce into a blender or food processor and blend until completely smooth.
4. Pass the sauce through a fine-mesh strainer into a bowl and cool completely to room temperature.

‍Mashed Potatoes:

1. Add the potatoes to a large saucepan and cover with cold water. 
2. Season generously with salt and bring to a boil over medium-high heat. Cook until fork-tender.
3. Drain and, in batches, pass the potatoes through a potato ricer into a large bowl.
4. In a medium saucepan, add the butter and whole milk. Heat over medium heat just until the milk is steamed and the butter is melted.
5. Pour ¾ of the butter mixture over the riced potatoes. Stir together. If still thick add the rest of the butter mixture. Mix to combine.
6. Season to taste with salt and pepper. Stir until completely smooth.
7. Optionally, add extra butter and stir until smooth.
8. Set aside and keep warm.

‍Broccoli:

1. In a medium skillet over medium-high heat add enough oil to coat the bottom of the pan.
2. Once ripping hot, add in the broccoli, cut sides down, and season to taste with salt.
3. Sear for 2-3 minutes per side until nicely caramelized and crusty on most edges.
4. Squeeze fresh lemon juice over top, to taste, and season with more salt, if needed.

‍Meatballs:

1. Preheat the oven to 425℉ (232℃).
2. In a large bowl, thoroughly combine the ground beef and pork. Knead together until the consistency feels a little tacky and sticky.
3. Add in the onions, garlic, ground white pepper, nutmeg, allspice, and panko. Mix together until fully combined. 
4. Add the egg and mix to incorporate before incorporating the milk. 
5. Line a rimmed baking sheet with aluminum foil and grease with cooking spray. 
6. Using a cookie scoop, form the meat into 24 evenly-sized balls. Place onto the prepared baking sheet in rows of four.
7. Bake in the oven for 15-20 minutes or until the internal temperature reaches 165℉ (73℃). Keep warm until ready to serve. 

‍Gravy:

1. Heat the beef broth in a small saucepan until it's steaming, but not boiling. Keep hot. 
2. In a medium saucepan over medium-high heat, add the butter and cook until melted.
3. Add the flour and whisk until combined. Cook, stirring occasionally for 1-2 minutes to create a slightly darker roux.
4. Add the hot beef broth and whisk until combined.
5. Add the soy sauce, whisk to combine and bring the gravy to a light simmer. Cook for 4-5 minutes until thickened.
6. Add the cream, simmer for 2 more minutes, stirring occasionally.
7. Add the mustard, if desired, and whisk to incorporate. Season to taste. 

‍Assembly:

1. Onto a large serving plate, add a heaping spoonful of mashed potatoes. Using the back of the spoon, lightly press down on the potatoes and glide the spoon in a swoosh motion across the plate. 
2. Add the meatballs both on and to the side of the mashed potatoes.
3. Add some crispy broccoli and a quenelle (or spoonful) of cranberry jam. 
4. Pour gravy over the meatballs, to cover. Garnish the meatballs with parsley and freshly ground black pepper.