Swedish Meatballs in Mustard Sauce, Lingonberry Jam, Mashed Potatoes

Bring water to a boil for the potatoes and carrots.

Peel and chop the potatoes and carrots. Boil the potatoes until tender in salted water. You can cook the carrots with the potatoes or use a separate smaller pot.

Mix a knob of butter into the cooked carrots and season with salt and sugar. Keep the carrots warm.

Combine water and breadcrumbs in a bowl. Peel and finely chop the onion and add it to the bowl. Mix and let it sit for a moment.

Add the minced meat to the breadcrumb mixture. Season with salt, black pepper, and dried thyme. Mix until smooth and shape small meatballs, using oil to coat your hands.

Heat a frying pan. Add the meatballs and fry for about 5-6 minutes, turning occasionally. Pour in the cooking cream, rinse the container with water, and add it to the sauce. Season with mustard, salt, and black pepper. Bring to a boil and simmer on low heat for about 8-10 minutes.

Mash the potatoes using a masher. Mix in the butter and add salt if needed.

Serve the meatballs with the sauce, mashed potatoes, carrots, and lingonberry jam.