These juicy yet also crispy little burgers capture everything that is great about the Swedish classic dish, but in a neater handheld form. They even have a little rosti to represent the fries you (obviously) should be choosing with your eight plus meatballs in the Ikea canteen.
In a bowl, soak the bread with the milk. Mix together with all the other ingredients for the meatballs until completely combined - don't worry about over-mixing as these have a bouncy, sausage like texture. Leave to cool then divide into 100g balls. You'll have some left over to eat as actual Swedish meatballs.
Grate the potato into a tea towel and squeeze out the weird potato liquid. Heat the ghee in a frying pan and make loose little piles of the potato right there in the hot ghee - squash them flat with a spatula and cook gently until really crisp and golden. Flip and repeat, then drain.
In another non stick frying pan, squash the meatballs into some hot vegetable oil like a smash burger. Flip when you have some nice caramelised bits.
Loosely whisk all the salad ingredients together.
Assemble the burg - toasted buns, mayo, rosti, meatball patties, jam, cute little salad.
Serve with/dunk in gravy.
