Swedish Meatballs with Cream

Meatballs: In a bowl, combine the ground beef, ground pork, white onions, and garlic. In another bowl, combine the breadcrumbs, egg, cream, seasonings, and black pepper. Mix well. Pour the egg mixture onto the meat mixture. Mix gently then chill covered for 30 minutes to rest before forming into 30g balls. Lightly form the balls without packing tightly. Chill, covered, for at least 1 hour before pan searing to brown all sides of the meatballs. Place in oven to bake at 300 deg F for 30 minutes or until cooked through.

Gravy: Make a light brown roux by combining butter and flour in a saucepan. Cook over low heat while mixing continuously until light brown without burning. In a measuring cup, combine the water, MAGGI^® Beef Stock, MAGGI^® Magic Sarap, and MAGGI^® Concentrated Liquid Seasoning. Whisk the liquid into the roux ensuring that the roux is dissolved well into the liquid. Continue simmer while whisking until thick like pancake batter. Adjust seasoning with salt and pepper. When thick enough, turn off heat. Add NESTLE^® All Purpose Cream and stir until the cream is completely blended into the sauce. Set aside.

Assembly: In a serving pan, arrange the mashed potato to create a bed for the meatballs. Arrange the meatballs onto the mashed potato. Cover with the prepared gravy and serve with lingonberry jam or raspberry jam on the side.