To make meatballs, mix together ground pork, ground beef, eggs, Panko bread crumbs, minced onion, spices and salt. Roll into golf-ball sized meatballs, place onto a tray, and set aside.
Heat two tablespoons of vegetable or canola oil in a large sauté pan over medium high heat. Brown the meatballs on all sides. You may need to cook the meatballs in batches. Transfer to a new plate and set aside.
Make the potato puree by heating up the butter, milk, and spices in a medium sauce pan over medium heat. Once the mixture starts to simmer, add in the instant mashed potatoes or potato flakes. Stir to combine and set aside. You may need some more milk to thin out the mixture once you’re ready to serve. The potato puree should be smooth and creamy, not stiff and fluffy like the Joel Robuchon Potato Puree.
In the same pan that you cooked the meatballs, without cleaning it, melt two tablespoons of butter over medium heat. Once melted, add in the flour to create a roux and scrape up all of the good bits of fond on the bottom of the pan. The fond is where the flavor comes from. At this point, you can deglaze with the white wine or just add the beef broth. After one minute, add back the meatballs and cook for five to ten minutes with the lid off. When the meatballs are cooked and the gravy has thickened, add in the heavy cream. Season to taste before serving.
Plate each dish with a scoop of the potato puree, top with approximately six to seven meatballs per person. Each dish should get a dollop of raspberry or lingonberry jam as per tradition. Enjoy!
