1 kg desiree potatoes or orange sweet potatoes, cut into 3cm pieces
1 teaspoon salt flakes
1 cup (250ml) milk
30 grams butter
olive oil, to serve
1½ cups (375ml) beef stock
30 grams unsalted butter
2½ tablespoons plain flour
⅓ cup (80ml) pouring cream
2 teaspoons worcestershire sauce
To make the meatballs, place onion and ½ cup of the dill sprigs in mixing bowl; chop for 5 sec/speed 8 or until finely chopped. Scrape down the side of bowl. Add beef, pork, breadcrumbs, egg, allspice and nutmeg, then season well; mix for 20 sec/reverse/speed 4 or until well combined. Roll tablespoons of mixture into balls and place on a tray; cover and refrigerate until needed. 2 Make the mashed potato; add horseradish and stir to combine. Transfer to a bowl and cover to keep warm. 3 Heat oil in a large frying pan over medium-high heat; cook meatballs, turning, for 5 minutes until browned all over. Transfer to steaming tray and dish. Stack tray on top of dish, cover and set aside. 4 Clean mixing bowl, then fill with 4 cups (1kg) water; heat for 10 min/steam mode/speed 2. Once boiling, position steaming dish and tray over mixing bowl; cook for 20 min/steam mode/speed 2 or until meatballs are cooked through. Remove steaming dish and tray; keep warm while you make the gravy. 5 Make the gravy. Clean mixing bowl. Place all ingredients in mixing bowl; cook for 8 min/90°C/speed 4 or until hot and thickened. Season to taste. 6 Serve meatballs on mash, drizzled with gravy and scattered with remaining dill, with lemon wedges to the side.
Insert whisk into mixing bowl. Place potatoes, salt and milk in mixing bowl; cook for 25 min/95°C/speed 1 or until potato is tender. Add butter; mix for 30 sec/speed 3 or until smooth. Season to taste with salt and pepper. Drizzle with olive oil to serve.