Soak the breadcrumbs

• In a bowl, combine the panko breadcrumbs, heavy cream, milk, egg and Dijon mustard.
• Mix and let sit so the crumbs absorb the liquid.

Make and chill the meatballs

• Add the minced beef, minced pork, allspice, salt and black pepper, then mix until well combined.
• With wet hands, form golf-ball-sized meatballs.
• Chill in the fridge.

Boil the potatoes

• Boil the potatoes in salted water starting from cold until tender.

Make the mashed potatoes

• Peel the potatoes while still warm and pass them through a sieve.
• Transfer to a pan over low heat and gradually fold in the butter until creamy.
• Pour in the milk, season with salt and gently fold until smooth.

Make the quick pickles

• In a saucepan over low heat, cook the sugar with the white wine vinegar, water and mustard seeds until the sugar dissolves.
• Add the sliced cucumber and dill, then transfer to a container.

Make the berry sauce

• Cook the lingonberries in a pan over medium heat with the sugar, lemon juice and a pinch of salt.
• Stir gently until jam-like, without crushing the berries so they keep their shape.

Sear the meatballs

• Sear the meatballs in olive oil to build colour.
• Add butter and baste with thyme and rosemary until fully cooked, then remove from the pan.

Make the gravy

• In the same pan, reduce the beef stock with the heavy cream.
• Once reduced, add the Dijon mustard and whisk into a gravy.

Warm and serve

• Warm the meatballs in the gravy.
• Serve with the mashed potatoes, berry sauce and quick pickles.