Swedish Meatballs with Creamy Sauce and Baked Potatoes

Instructions

• 1
  Preheat the oven to 200 °C and line a baking tray with baking paper.
• 2
  In a small bowl, add the breadcrumbs, pour in 80 ml of milk, and let it absorb completely.
• 3
  Meanwhile, prepare the potatoes: peel them, cut them into wedges in a large bowl, and mix them with sweet paprika, thyme, 2 tablespoons of rapeseed oil, salt, and pepper to taste. Spread the seasoned potatoes on the prepared tray and bake for 20 minutes at 195–200 °C.
• 4
  Meanwhile, in a large bowl, mix the minced beef, cornstarch, 1 tablespoon of rapeseed oil, and the breadcrumb-milk mixture. Season with salt and pepper and form 16–20 small meatballs.
• 5
  After 20 minutes of baking, remove the tray with potatoes from the oven and move the potatoes to one side of the tray. In the empty space, place the meatballs. Return the tray 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. In a large pan, add the butter and heat it for 1–2 minutes over low to medium heat until it melts. Sprinkle the flour over the melted butter and cook the mixture continuously for 4–5 minutes until you get a darker roux. Then pour in half of the beef broth and mix well with a whisk to eliminate lumps. Add the remaining broth and simmer everything for 1 minute over medium heat. Finally, add the cooking cream, soy sauce, and Dijon mustard. Mix well, simmer for another 1 minute over low heat, and season with salt and pepper to taste.
• 7
  When the meatballs and potatoes are ready, divide them among 4 plates. Pour the prepared sauce over each serving and serve immediately.