Swedish Meatballs

🍽️ Method

1. In a medium saucepan, add in all ingredients and stir to combine. Set to medium-high heat.
2. Let it come to a boil, reduce to low, and let simmer for 20 minutes.
3. Stir and mash occasionally until it thickens.
4. Optionally remove the orange zest, toss in a food processor or blender, and blend until completely smooth.
5. Pass it through a fine-mesh strainer and cool completely to room temperature.
6. Peel and cut the potatoes into chunks.
7. Toss into a pot and fill with water. Place over medium-high heat until it comes to a boil.
8. Cook until tender enough for a fork to pierce with no resistance.
9. Press through a potato ricer into a large bowl.
10. Separately in a medium saucepan, add unsalted butter and whole milk, and heat over medium heat until just hot and the butter is melted.
11. 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.
12. Season to taste with salt and pepper. Stir until completely smooth.
13. Optionally add extra butter and stir until smooth.
14. Keep warm and to the side.
15. Break broccoli down into florets.
16. Coat a medium-size pan with enough oil to coat the bottom. Heat over medium-high heat.
17. Once ripping hot, add in the broccoli, cut sides down, and season to taste with salt.
18. Sear for 2-3 minutes per side until a nice caramelization and crust form on both sides.
19. Once finished, hit with lemon juice to taste.
20. Start by mixing together the ground pork and beef in a large bowl. Knead together until combined.
21. Add in onions, garlic cloves, ground white pepper, grated nutmeg, all-spice, and panko bread crumbs.
22. Mix together until fully combined then add and mix in the egg before mixing in whole milk.
23. Line a rimmed baking sheet with foil, spray foil with nonstick cooking spray and form the meat into 24 even size balls. Place in rows of four.
24. Bake in a preheated oven set to 425F for 15-20 minutes or until the internal temperature reaches 165F.
25. In a medium saucepan, add unsalted butter and heat over medium-high heat until melted.
26. Whisk in all-purpose flour until combined, and let cook, stirring occasionally for 1-2 minutes or until it turns a little darker.
27. Add hot beef broth and whisk until combined before adding double fermented soy sauce.
28. Bring to a light simmer and reduce for 4-5 minutes or until thickened.
29. Add in heavy whipping cream, simmer for 2 more minutes, stirring occasionally.
30. Optionally add in dijon mustard, whisk until combined.