Mini Swedish Meatballs and Mashed Potatoes

Make the mashed potatoes: Place potatoes in a large pot and fill with enough water to cover. Bring to a boil over high heat, then continue to boil until potatoes are fork tender, 10 to 15 minutes. Drain.

Add butter and cream to potatoes and season with salt and pepper. Using a potato masher or hand mixer, mash until you reach desired consistency. Adjust seasonings if necessary, then cover and set aside.

Make the meatballs: Preheat oven to 375º and line a baking sheet with parchment. Combine bread and milk in a large mixing bowl and stir until combined. Set aside. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons butter. Add onions and garlic and cook until onions are softened, 3 to 4 minutes. Remove from heat and add to bread and milk mixture. Let cool, 5 minutes.

Add beef, pork, egg, salt, pepper, allspice, and nutmeg to the mixing bowl and thoroughly mix together. Form 2 teaspoon-sized meatballs and place onto prepared baking sheet, 1/2" apart, then bake until just cooked through, 10 to 12 minutes.

Make the gravy: In a large saucepan over medium heat, melt remaining tablespoon butter and whisk in flour. Continue to whisk 1 minute, then slowly whisk in beef broth, making sure to whisk any lumps. Season with salt and pepper. Simmer until gravy is thick enough to coat the back of a wooden spoon. Remove from heat and stir in cream, if using. Add meatballs to the gravy and toss together.

Spread mashed potatoes on a large platter and top with meatballs. Ladle more gravy over the top and garnish with chives.