Beer-Braised Meatballs in Cream Gravy

Prep Peel and dice potato into 3cm cubes. Finely grate onion. Mince garlic. Soak 30g of the panko in 3 tbsp of the milk for 5 minutes until softened. Pick dill fronds. Bring a small pot of salted water to a boil over high heat.

Boil Add potato to the boiling water and simmer 15 minutes until fork-tender. Drain and return to the pot.

Build 1 Knead beef with grated onion, garlic, soaked panko, egg yolk, allspice, 0.5 tsp salt, and 0.25 tsp black pepper for 90 seconds until tacky and uniform. Roll into 10 walnut-sized meatballs with wet hands.

Build 2 Spread 40g flour seasoned with 0.5 tsp salt and 0.25 tsp pepper on one plate. Beat the whole egg in a shallow bowl. Spread remaining 60g panko on a third plate. Roll each meatball through flour, dip in egg, then coat in panko, pressing firmly so crumbs stick on all sides.

Sear Heat 3 tbsp neutral oil in a heavy skillet over medium-high 90 seconds until shimmering. Add meatballs in a single layer and shallow-fry 6 minutes turning often, until each side turns deep gold and crisp. Lift to a paper towel-lined plate.

Simmer Pour off excess oil, leaving 1 tbsp in the pan. Melt 2 tbsp butter over medium heat 60 seconds. Whisk in 1 tbsp flour and cook 90 seconds until walnut-brown. Stream in dubbel beer and beef stock whisking constantly, then add cream and Dijon. Bring to a gentle simmer and cook 5 minutes until the gravy thickens and clings to a spoon.

Plate Mash hot potato with 1 tbsp butter, the remaining milk, and a pinch of salt until smooth and glossy. Mound mash on a plate. Pile crispy meatballs over and beside the mash, spoon cream gravy generously across, dot lingonberry jam on the side, and scatter dill across the top.