Swedish-Style Beef Meatballs

Meanwhile, add breadcrumbs, half the Dill-Garlic Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 tbsp (6 tbsp) milk to a large bowl. Stir until milk is absorbed, 30 sec. Crumble in beef. Season with pepper, then combine again. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Transfer to a parchment-lined baking sheet.Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Meanwhile, trim green beans. Peel, then mince or grate garlic. Heat a large non-stick pan over medium heat. When hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Remove from heat. Add 1 tbsp (2 tbsp) butter, then toss until butter is melted and green beans are coated, 1 min.Transfer to a plate, then cover to keep warm.

Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then garlic and Gravy Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add 3/4 cup (1 1/4 cups) water, broth concentrate and half the cream. Bring to a boil over high. Once boiling, reduce to medium-low and cook, stirring often, until gravy thickens slightly, 2-3 min. Season with pepper, to taste. When meatballs are done, transfer to the pan with gravy. Toss to coat.

When potatoes are done, drain, then return to the same pot, off heat. Mash remaining cream, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.

Divide mash and buttery green beans between plates. Top mash with meatballs and creamy gravy. Serve cranberry spread alongside.